This is a simple brisket with a spicy dry rub that slow roasts in the oven. You can serve with barbecue sauce if you prefer, or drizzle over some of the pan drippings. Either way, it's really good! This is a Paula Deen recipe that I have been making since 2007. I have made some minor changes throughout the years. My family absolutely loves this recipe. Leftovers are great on sliders or as a sandwich.
4 pound beef brisket, trimmed
2 cans low sodium beef broth
1 T mesquite liquid smoke
2 bay leaves
1 yellow onion, sliced
2 T chili powder
1 T kosher salt
1 T garlic powder
1 T onion powder
1 T black pepper (or less if you don't want spicy)
2 T brown sugar
2 tsp dry mustard
1 bay leaf, crushed
Preheat the oven to 325 degrees. Rinse the beef brisket well and place in a large roasting pan.
In a bowl, combine all dry rub ingredients and stir well to combine. Sprinkle generously on both sides of brisket and rub and press into brisket. I usually have extra dry rub leftover and save it in a resealable bag for next time. Roast uncovered for 45 minutes.
Remove the brisket from the oven, and decrease the heat to 300 degrees. Add the beef broth, liquid smoke, bay leaves, and onion to the roasting pan. Cover tightly with foil and return to oven for 3 hours. Check the liquid, and add more beef broth or water if needed, and return to oven until fork tender, about 1 more hour.
Let the brisket rest on a cutting board. You can either slice across the grain into long strips, or shred with the grain. My family prefers brisket shredded. Place on a serving platter and pour over some of the pan drippings. Enjoy!