Ingredients:
- 5 lb Flat-cut beef brisket, boneless
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 2 tsp Dried thyme
- 1/4 cup Liquid smoke
- 1 tbsp Dried mustard
- 2 tbsp Brown sugar
- 1 tbsp Chili powder
- 1 tbsp Paprika
- 2 tbsp Sea salt
Instructions:
- Prepare the Rub: In a bowl, mix the garlic powder, onion powder, thyme, dried mustard, brown sugar, chili powder, paprika, and sea salt.
- Season the Brisket: Rub the spice mixture generously over the entire surface of the brisket. Ensure it’s evenly coated for maximum flavor.
- Marinate with Liquid Smoke: Pour the liquid smoke over the brisket, making sure it’s absorbed evenly. Allow the brisket to marinate for at least 4 hours, preferably overnight, for best results.
- Bake the Brisket: Preheat your oven to 275°F (135°C). Place the brisket in a roasting pan, fat side up. Cover it tightly with aluminum foil to retain moisture.
- Slow Cook: Roast the brisket for about 5-6 hours, or until the internal temperature reaches around 195°F-205°F. The brisket should be tender enough to shred with a fork.
- Rest: Once cooked, let the brisket rest for 20-30 minutes before slicing. This helps retain the juices.