TASTY AND TANGY PULLED BRISKET

By Beefman-2

TASTY AND TANGY PULLED BRISKET

Ingredients

• 10 - 15 LB BRISKET
• TASTY AND TANGY RUB
• 4 TBSP GROUND MUSTARD
• 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 POWDER
• 1 TBSP CHIPOTLE CHILI POWDER
• 1 TBSP GROUND OREGANO
• 1 TBSP GROUND THYME

Preparation

Step 1

MIX RUB IN A BOWL, PLACE IN SHAKER,

TRIM BRISKET, CUT INTO 1/4'S, SEASON WITH RUB COVERING BRISKET TOTALLY.

PLACE INTO TUPPERWARE CONTAINER COVER AND INTO FRIDGE OVER NIGHT.

REMOVE BRISKET FROM FRIDGE, PLACE INTO OVEN SAFE DISH, PLACE ON COUNTER, PREHEAT OVEN TO 350 F

PLACE BRISKET IN OVEN, COOK TILL AN I.T. OF 190 - 200 F AND IS TENDER ENOUGH TO PULL APART WITH A FORK

REMOVE FROM OVEN, SET ON STOVE TOP FOR 10 MINUTES, THEN SHRED, SERVE ON HAMBURGER BUNS WITH YOUR FAVOURITE BBQ SAUCE