Dinner Recipes

Easy Dry Rub Brisket

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The bigger the cut of meat is, the more intimidating it is to cook, right? And brisket is not cheap, so I was even more intimidated! But I was determined to try it because it is a very common meal to cook for Biblical Feasts. So being Messianic, it was sort of expected for me to know how to cook a mean brisket! So, brisket is considered a fancy meal around here… but, honestly, it is one of the easiest beef recipes to cook!  Here is my easy dry rub brisket recipe. Try it and let me know what you think!

Brisket is so juicy, tender and loaded with flavor when cooked slow and well. Having the perfect brisket rub combined with a slow cooking method will result in an amazing and EASY meal.

One thing you will notice is I don’t use brown sugar in my recipe. If you are like me, we are trying desperately to eat more healthy these days, so I am using less and less sugar including my recipes. If you prefer it, feel free to add in a couple of tablespoons of brown sugar to your mix… but you might try mine first to see just how yummy it can be without it!

Preheat the oven to 350 degrees.

spices mixed up in a stainless steel bowl

While the oven is preheating, I mix all the spices together in a mixing bowl. I prefer my stainless steel ones because they have a non-slip surface on the bottom. I bought these years ago from Costco, but here are some sets on Amazon if you are in the market for new ones. They make a wonderful wedding or house warming gift! I’ve had mine for over twenty years!

After cutting off SOME of the fat (brisket comes with lots of fat on it… for seasoning), I coat the brisket with the dry rub… trying to use all of it!  One thing I really want to do is upgrade my roasting pan. It was tricky getting this huge piece of meat to not slide off! I’ve got this roasting pan on my wish list because I love how deep it is, that it has a flat surface instead of concave (like most roasting pans), and it has an adjustable rack!! Another reason is, we had to lift the brisket and top rack off (while it was hot) to pour in the liquid so we could see how much was being added. But the pan on my wish list allows you to pour and see how deep the liquid is without risking burning (or heavens forbid, dropping the brisket!)

uncooked brisket seasoned with dry rub

Cook for one hour roasting it without any liquid.

brisket on roasting pan after one hour of cooking

Add beef stock and enough water to get close to 1/2 – 3/4 inches of liquid in the roasting pan. Lower the oven temperature to 300. Cover the pan tightly with tin foil (or a lid) and cook for another 3 hours.

It comes out tender and juicy!!

brisket cut and ready to serve

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brisket cut and ready to serve

Easy Dry Rub Brisket Recipe

  • Author: Trish Corlew
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American, Jewish

Description

Brisket is so juicy, tender and loaded with flavor when cooked slow and well. Having the perfect brisket rub combined with a slow cooking method will result in an amazing and EASY meal.


Ingredients

2 Tablespoons Chili Powder

2 Tablespoons Kosher Salt

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1 Tablespoon Ground Black Pepper

1 Tablespoon Cumin

2 teaspoons Dry Mustard

1/2 teaspoon Ginger

2 Cups Beef Stock

4 lbs Beef Brisket, trimmed

Utensils

Mixing bowls

Roasting Pan


Instructions

Preheat the oven to 350 degrees.

Combine all the dry ingredients in a mixing bowl

Coat the brisket on both sides using all the rub.

Place in your roasting pan.

Roast for one hour uncovered without liquid.

Reduce oven temperature to 300 degrees.

Pour two cups of beef stock and enough water to reach  1/2 – 3/4 inches of liquid in the roasting pan.

Cover pan with tin foil, wrapping tightly.

Cook for another three hours.

Cut thin strips of meat across the grain.

Add a spoonful of liquid from the pan, if desired.


Notes

We usually have left overs with this size of brisket. Be sure to store with the liquid to maintain moisture. We like to store everything in glass with sealed lids like these.


Nutrition

  • Serving Size: .5 pound before cooking

Keywords: Brisket, Feasts, Easy Recipe, dry rub, beef

About the author

Trish Corlew

Trish is one of the owners of Love These Recipes. She has been married to her best friend, David, for 21 years and they have three teen-aged sons (ages 18, 17 and 15). Trish is from the coast of North Carolina, but they now live in rural West Tennessee on a 40+ acre farm. Trish’s family is Messianic and they love studying the Scriptures, learning Hebrew and growing in their faith and walk daily. In her spare time, Trish loves to write, work in their garden and can regularly be found trying to learn something new, modeling that learning is indeed a life-long endeavor!

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