Shaun Hergatt's Southern Style Brisket

By • November 18, 2009 • 2 Comments

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Author Notes: Brought to us by Shaun Hergatt, executive chef at SHO. Family Meal

Serves many, many people

Dry Rub

  • 3 teaspoons brown sugar
  • 4 1/2 teaspoons chili powder
  • 1 1/2 teaspoon onion powder
  • 3 teaspoons toasted and ground coriander
  • 3 teaspoons toasted and ground cumin
  • 3 teaspoons toasted and ground fennel seeds
  • 6 teaspoons salt
  • 3 teaspoons cayenne pepper

Brisket

  • 1 beef brisket
  1. Preheat the oven to 185 degrees. Combine the ingredients for the rub. Rub it all into the brisket.
  2. Place brisket on a large pan (a sheet pan works well here) with a rack in it and slow roast in the oven for 16 hours, or until fork tender.
  3. Pull from the oven, and allow to rest for at least 20 minutes.
  4. Slice thinly, or pull, and serve. Enjoy.
Jump to Comments (2)

Tags: dry rub, serves a crowd, simple, Slow Cooking, Southern

Comments (2) Questions (1)

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over 1 year ago Boomdog02

recipe did not say how big of a brisket????

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over 4 years ago AKJack

Boy. I dunno. Came out like dried shoe leather. Any dry rub like this should be given a couple hours rest on the meat before going into oven.