Brisket (Easy)

I like brisket and I like making it on a cold weather day because it takes 4 hours to bake in the oven and it warms the house up quite nicely.   Today we finally got a cold Fall day here in Houston and I got to open the windows while baking this brisket, the a/c did not have to run overtime to keep up with the oven temperatures today because it was not on.  Yay for that!  This really is a very easy meal to prepare, the original recipe calls for 1 tablespoon of salt and 1 tablespoon of seasoned salt.  I highly recommend omitting the 1 tablespoon of salt, way too much salt!  When this meat comes out of the oven it falls apart it is so tender, no knife needed.

http://allrecipes.com/recipe/best-ever-brisket/detail.aspx

Ingredients:

• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground black pepper
• 1 tablespoon white sugar
• 1 tablespoon seasoned salt
• 1 (4 pound) beef brisket
• 1 1/2 cups beef broth

Directions:

1. Preheat oven to 350 degrees F. 
2. Combine the chili powder, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.  
3. Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F, cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing. 

Brisket rub.

I bought a very large brisket and cut it into 3 big chunks and froze the other two to use at a later date.

Rubbed brisket, ready to go in the oven for 1 hour uncovered at 350 degrees.

I used an unsalted beef stock, less salt is better.

The broth added after the initial one hour of baking.

Covered tightly for the next 3 hours of baking at 300 degrees.

The finished brisket after the 4 total hours of baking.

Close up of my plate of brisket for dinner. It just falls apart, no knife needed.