Lone Star State Brisket
Prep: 10 min. plus 30 min. standing time
Cook: 3 1/2 hr.
Serves: 8
Cost per serving: $2.33
1 beef brisket (about 3 3/4 lb.)
1/4 cup Better Than Basic Barbecue Rub (recipe follows)
1/2 cup Rich and Red Barbecue Sauce (recipe follows), plus more for serving
1. Set brisket on a foil-lined baking sheet. Sprinkle barbecue rub on meat and let stand at room temperature for 30 minutes or overnight.
2. Preheat oven to 300 degrees F. Cover brisket and pan with foil, place in oven and cook for 2 1/2 hours. Remove foil, baste brisket with juices in pan and continue cooking for 30 minutes to 1 hour.
3. Transfer brisket to a carving board. Pour pan juices into a small saucepan. Brush barbecue sauce on both sides of brisket and slice meat against the grain. Heat juices over medium heat until boiling; serve with brisket.
PER SERVING: Cal. 349, Fat 14g (Sat. 4g), Chol. 125mg, Fiber 0g, Pro. 46g, Carb. 7g, Sod. 1,034mg
Better Than Basic Barbecue Rub
In a small bowl, stir together 1/2 cup sugar, 6 tbsp. kosher salt, 1/4 cup sweet paprika, 2 Tbsp. hot paprika, 2 Tbsp. chili powder, 1 Tbsp. dry mustard 1/2 tsp. cayenne and 1/2 tsp. black pepper until well blended. Store in a glass jar for up to 6 months.
Rich and Red Barbecue Sauce
Heat 1 Tbsp. vegetable oil over medium heat. Add 1 chopped onion, 3 minced garlic cloves and 1 tsp. kosher salt and stir. Add 1 (14 oz.) can crushed tomato, 1 cup cider vinegar, 3/4 cup brown sugar, 2 Tbsp. Worcestershire sauce, 1 Tbsp. dry mustard and 1 tsp. pepper. Simmer for 30 minutes.
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