Tip : Check the brisket several times during cooking. If the pan juices look like they are running dry, add a half a cup of water a little at a time or as needed. There should be a couple of inches of juice in the bottom of the pan during cooking.
Ingredients
- 4 lb beef brisket
Dry Rub
- 3 tbsp brown sugar
- 1 1/2 tbsp ancho chili powder
- 2 tspn ground cumin
- 1 1/2 tspn kosher salt
- 1 tspn garlic powder
Cooking Broth
- 3/4 cup chicken broth
- 1/2 cup apple cider vinegar
- 1 tbsp Worchestershire sauce
- 1 1/2 cups ketchup divided
Instructions
- Gather all ingredients before starting recipe
Marinating Brisket
- Combine 3 tbsp brown sugar, 1 1/2 tbsp ancho chili powder, 2 tspn ground cumin, 1 1/2 tspn kosher salt and 1 tspn garlic powder in a small bowl.
- Place a 4 lb beef brisket on 2 sheets of aluminium foil and spread dry rub mixture on all sides of the brisket.
- Wrap the brisket tightly in the foil, transfer to a platter and refrigerate overnight.
Cooking Brisket
- Pre heat oven to 300 °F
- Remove brisket from the refrigerator one hour before cooking. Unwrap and place the brisket, along with any accumulated juices, in a braising pan with a tight-fitting lid and set aside until ready to cook.
- Mix 3/4 cup chicken broth, 1/2 cup apple cider vinegar, 1 tbsp Worchestershire sauce and 1 cup of the ketchup in a small bowl.
- Pour the broth mixture over the brisket. Cover with a lid and place in a pre heated oven and cook for 1 hour and 15 minutes per pound of brisket, or 4 hours and 30 minutes for a 4 pound brisket.
- Remove brisket to a cutting board and rest for at least 10 minutes. The brisket should be very tender.
- Degrease pan juices and stir in remaining 1/2 cup of ketchup. Slice brisket against the grain and serve with boiled potatoes and garlic dills.