ST. LOUIS BRISKET

By Beefman-2

ST. LOUIS BRISKET

Ingredients

• 10 - 15 LB BRISKET
• ST LOUIS RUB
• 1/2 cup dark brown sugar
• 1 tablespoon fresh ground black pepper
• 2 tablespoons coarse kosher salt
• 1 teaspoon cumin
• 1 teaspoon cayenne
• 2 teaspoons chili powder
• 2 tablespoons paprika
• 2 teaspoons ground mustard
• 2 teaspoons granulated garlic

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