Courtesy of Fresh, Frugal, Fabulous
Dry Rub & Brisket:
- 2 t. sea salt
- 2 T. firmly packed brown sugar
- 2 T. paprika
- 2 t. chili powder
- 1 t. freshly ground black pepper
- 1 t. onion powder
- 1 t. garlic powder
- 1 – 3 lb. piece beef brisket, blotted dry with paper towels
- 1 bottle of mild beer
- 1 c. purchased barbecue sauce
- ½ c. purchased salsa
- Hefty splash of cider vinegar (adjust this to your taste)
- Sea salt and freshly ground pepper to taste
1. Mix the dry rub ingredients together and pat about 3 tablespoons of dry rub, per side onto the brisket, rubbing it in with your fingers. Allow the brisket to sit for a couple of hours (covered) or overnight in the fridge.
2. When ready to cook the brisket, preheat the oven to 325°. Place the brisket into a roasting pan large enough for it to fit flat on the bottom. Pour the beer around the brisket, cover the pan tightly with foil, and place it in the oven. Cook for 2 hours at 325°, then reduce the oven temperature to 300° and continue cooking for an additional 2 ½ hours (this time is based on 1 ½ hours / pound; if you decide to go with a bigger brisket, then adjust your cook time accordingly.) Remove from the oven. Transfer meat to a cutting board, tent with foil, and allow to it rest for 10 minutes.
3. Meanwhile, combine all of the sauce ingredients in a small saucepan. Bring to a simmer; cook and stir until thickened and flavorful, 5 to 8 minutes. Season with salt and pepper to taste.
4. Thinly slice meat across the grain. Transfer meat to a platter and spoon some of the barbecue sauce over the meat, serving the rest on the side.