Many of the Sunday suppers we ate growing up had, as their main intention, feeding us without mom spending the entire day in the kitchen. A baked brisket accomplishes the same goal with my family.
Extra bonus? Leftover brisket makes wonderful sandwiches!
Brisket is reasonably priced and very easy to make. Brisket that’s smoked or cooked low and slow is the way to go but I don’t always have that kind of time.Baked Brisket Serves 4 – 15 minutes hand-on time (the night before); 3 1/2 hours to bake Step One – The Rub: 3 1/2 – 4 pound brisket – get one with a good amount of fat if you can 2 tablespoons cumin 1 1/2 tablespoons kosher salt 1 tablespoon paprika 1 teaspoon black pepper 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon cayenne Step two – Beer/BBQ Sauce: 1 Cup beer 1/2 Cup barbecue sauce 2 tablespoons apple cider vinegar 2 tablespoons brown sugar Splash of worcestershire
The night before or at least six hours before baking, combine the rub ingredients together and generously rub into the brisket. Wrap in plastic and refrigerate until ready to bake.