Shaun Hergatt's Southern Style Brisket Recipe on Food52

Sheet Pan

Shaun Hergatt's Southern Style Brisket

November 18, 2009
4 Ratings
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 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
In This Recipe
  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.

See what other Food52ers are saying.

  • Boomdog02
  • AKJack

    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.