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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Linda in Tennessee
Time: 10 minutes prep, 4 to 6 hours cooking
Servings: 8 to 10
1 whole brisket
½ cup chili powder
½ cup salt
¼ cup granulated garlic
¼ cup granulated onion
¼ cup black pepper
¼ cup sugar
2 tablespoon dry mustard
2 bay leaves
1 can beef broth
Combine all ingredients, except beef broth and brisket, and mix well. Season brisket on both sides with mixture and place in a roasting pan. Roast in a preheated 350°F oven for 1 hour. Combine beef broth with equal amount of water. Add enough liquid to the roasting pan to achieve ½-inch liquid in pan. Cover roasting pan, lower heat to 325°F and continue cooking for 4 to 5 hours, basting frequently. Remove from oven when instant read thermometer registers 185°F. Let rest 15 minutes before slicing. Trim all fat and slice meat thinly across the grain.