BLACKNED BRISKET

By Beefman-2

BLACKENED BRISKET

Ingredients

• 10 TO 15 LB BRISKET
• HOT AND SPICY MUSTARD 12 OUNCE
• BLACKENED RUB
• 3 TBSP PAPRIKA
• 3 TBSP GROUND MUSTARD
• 2 TSP GROUND THYME
• 2 TSP ONION POWDER
• 2 TSP GARLIC POWDER
• 2 TBSP BROWN SUGAR
• 2 TSP SALT
• 1 TBSP BLACK PEPPER
• 1 TSP CAYENNE PEPPER
• 1 TSP ANCHO CHILI PEPPER
• 1 TSP CHIPOTLE PEPPER
• 1 TSP CALIF. CHILE PEPPER
• 1 TSP GROUND NUTMEG
• 1 TSP GROUND CUMIN

Preparation

Step 1

TRIM BRISKET OF EXCESSIVE FAT, KEEP 1/4 INCH ON,

MIX RUB IN BOWL AND PLACE IN AIR TIGHT CONTAINER TILL NEEDED

APPLY A COAT TO THE BRISKET SO IT IS TOTALLY COVERED IN THE RUB.

PLACE BRISKET INTO TUPPERWARE TYPE CONTAINER COVER AND PLACE INTO FRIDGE OVER NIGHT

REMOVE FROM FRIDGE AND PLACE ON COUNTER, PREHEAT OVEN TO 350F.

PLACE BRISKET INTO OVEN TYPE PAN AND PLACE INTO OVEN, COOK TILL AN I.T. OF 175 - 180 F,

REMOVE FROM OVEN AND TURN OFF OVEN,

LET STAND 10 MINUTES IN ITS OWN JUICES BEFORE CUTTING.

ENJOY