Ingredients:

  • 4.5 lb beef brisket, Choice or Prime grade with 1/4 inch fat cap
  • 2 tbsp olive oil
  • 3 tbsp coarse black pepper
  • 2 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 2 tbsp dark brown sugar
  • 1 cup beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp liquid smoke

Instructions:

  1. Preheat your oven to 300°F (150°C). Trim any excess hard fat from the brisket, leaving the soft fat cap intact at approximately 1/4 inch.
  2. Pat the meat completely dry with paper towels. Rub olive oil over the entire surface to act as a binder.
  3. In a small bowl, combine coarse black pepper, kosher salt, smoked paprika, garlic powder, onion powder, cayenne pepper, and dark brown sugar. Generously coat the brisket with the dry rub, pressing it firmly into the muscle fibers.
  4. Place the brisket fat-side up in a large roasting pan and bake uncovered for 1 hour 30 minutes to develop the initial bark and render the surface fat.
  5. Remove the pan from the oven. Pour the beef bone broth, Worcestershire sauce, and liquid smoke into the bottom of the pan (avoid pouring directly over the meat to preserve the crust).
  6. Cover the roasting pan tightly with a double layer of heavy-duty aluminum foil, ensuring an airtight seal to lock in moisture.
  7. Return to the oven and continue cooking for 3 hours 25 minutes, or until an instant-read thermometer reaches an internal temperature of 203°F (95°C).
  8. Remove from the oven and allow the meat to rest, still wrapped, for 30 minutes before slicing against the grain.