GUNPOWDER BRISKET

GUNPOWDER BRISKET

GUNPOWDER BRISKET

Photo by Dale G.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 10 TO 15

    LB BRISKET

  • BEAVERS SWEET HOT MUSTARD 12 OUNCE

  • GUNPOWDER RUB

  • 3

    TBSP PAPRIKA

  • 3

    TBSP CHILI POWDER

  • 3

    TBSP MSG

  • 2

    TBSP SALT

  • 2

    TBSP GARLIC POWDER

  • 2

    TBSP BLACK PEPPER

  • 2

    TBSP WYLERS CHICKEN GRANULES

  • 2

    TBSP CELERY SALT

  • 1

    TBSP ONION POWDER

  • 1

    TBSP CAYENNE PEPPER

  • 1

    TBSP CHIPOTLE CHILI POWDER

  • 1

    TBSP GROUND OREGANO

  • 1

    TBSP GROUND THYME

Directions

TRIM BRISKET OF EXCESSIVE FAT, KEEP 1/4 INCH ON, APPLY MUSTARD TO BRISKET, MIX RUB TOGETHER AND APPLY TO BRISKET, PLACE IN TUPPERWARE CONTAINER, COVER AND PLACE IN FRIDGE OVER NIGHT. REMOVE FROM FRIDGE AND PLACE ON COUNTER. PREHEAT OVEN TO 350F. PLACE BRISKET IN A BAKING TYPE PAN AND PLACE INTO OVEN, COOK TILL 175 - 180F REMOVE FROM OVEN PLACE ON STOVE TOP LET STAND 10 MINUTES BEFORE SLICING ENJOY.


Nutrition

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