Shaun Hergatt's Southern Style Brisket

November 18, 2009


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

Serves: many, many people

Ingredients

Dry Rub

  • 3 teaspoons brown sugar
  • 4 1/2 teaspoons chili powder
  • 1 1/2 teaspoons 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

Directions

  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.

More Great Recipes:
Southern|Beef|Brisket|Slow Cook|Sheet Pan|Rosh Hashanah|Winter|Passover|Christmas|Entree

Reviews (2) Questions (1)

2 Reviews

Boomdog02 January 30, 2013
recipe did not say how big of a brisket????
 
AKJack January 5, 2010
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.