Slow Cooked Oven Brisket

Ingredients:

• 4-5 lb brisket

• 2 tbsp paprika

• 1 tbsp kosher salt

• 2.5 tsp garlic powder

• 2.5 tsp onion powder

• 2 tsp ground black pepper

• enough liquid to cover the bottom of baking pan (broth, apple juice, beer, etc.)

Directions:

1. Mix all spices together and rub thoroughly into brisket on all sides. Let brisket sit in fridge for a minimum of 4-5 hours.

2. Pull brisket from fridge 30-60 minutes before putting into oven.

3.Preheat oven to 350 degrees. Place brisket in roasting pan on rack, fat side up.

4. Pour enough liquid to cover the bottom of your roasting pan 1 - but ensure liquid does not touch brisket. Cover with lid and roast 1 hour at 350 F.

5. After 1 hour reduce heat to 250 F and cook an additional 4-5 hours (depending on size). Brisket is typically 1 hour/lb. If using a meat thermometer cook until the internal temperature is 200-205F.

6. Remove from oven and rest brisket covered for a minimum of 30 minutes. Slice against the grain and enjoy!

**NOTE: Brisket is famous for “stalling” at 150F. It can sit at this temperature for hours, before it continues its ascent to 200F. Allow ample cooking time in anticipation of this occurrence. A couple hours of rest time will be beneficial - just be sure to wrap in tinfoil if resting for more than 30 min.