Shelly's Recipe

LOW AND SLOW TEXAS OVEN BRISKET

Category: Brisket/Cornbeef

1 medium onion, chopped
6 garlic cloves, chopped
1 (4 to 6 pound) beef brisket with a layer of fat
3 to 4 tablespoons Cheater Chili Dry Rub (recipe follows)
1/4 cup liquid smoke
1/4 cup Worcestershire sauce
Cheater Chili Dry Rub (recipe follows)

Preheat oven to 250 degrees F.

Scatter the onion and garlic in the middle of a sheet of heavy-duty aluminum foil large enough to generously wrap around the meat. Lay brisket on top and rub all sides with Cheater Chili Dry Rub.

Pour liquid smoke and Worcestershire over meat. Seal foil around meat. Carefully place the foil pack in large roasting pan.

Roast brisket for 7 to 9 hours, until internal temperature is at least 190 degrees F and meat is pull-apart tender. Remove brisket from oven. Open the foil and allow the juices to collect in the pan.

Move brisket to a cutting board and thinly slice it against the grain. Serve with the warm meat juices.

CHEATER CHILI DRY RUB

1/4 cup chili powder
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon ground cumin

Combine chili powder, salt, pepper, garlic powder and cumin in a jar with a tight-fitting lid. Shake to blend.

Makes 8 to 10 servings