| | Directions | | Preheat oven to 350°. Make a dry rub by combining first 8 ingredients. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered for 1 hour. Add beef stock and enough water to yield about 1/2" of liquid in the roasting pan. Lower oven to 300°, cover pan tightly and continue cooking for 3 hours, or 'til fork tender. Trim the fat and slice meat thinly across the grain. Top with juice from the pan. So tender and delicious! |
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| Ingredients | | - |  | 2 tablespoons chili powder |
| - | | 2 tablespoons salt |
| - | | 1 tablespoon garlic powder |
| - | | 1 tablespoon onion powder |
| - | | 1 tablespoon ground black pepper |
| - | | 1 tablespoon sugar |
| - | | 2 teaspoons dry mustard |
| - | | 1 bay leaf, crushed |
| - | | 4 pounds beef brisket, trimmed |
| - | | 1 1/2 cups beef stock |
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