This is my favorite brisket recipe!  I use the mild Two Fat Guy’s BBQ sauce.  Pre-warning, after the initial browning of the meat, this needs to cook in the oven 3-4 hours, with a few checks in there to turn the meat and the BBQ sauce is not added until the last 30 minutes.

INGREDIENTS

• 4 Lbs beef brisket, trimmed (grass fed works best)
• 1 TBS of chili powder
• 1 TBS (sweet) paprika (I use a little more, especially if meat over 3lbs)
• 1 TBS packed brown sugar (I use at least 1.5 TBS)
• 1 tsp kosher salt
• 1 tsp minced garlic
• vegetable or grapeseed oil
• 1-2 yellow onions
• 1 jar Two Fat Guy’s Mild BBQ sauce

Rinse the brisket and pat dry with paper towels.  In a small bowl stir together the following ingredients for the rub: chili powder, paprika, sugar, salt, and garlic.  Rub mixture all over meat, then place meat in a large ziplock bag and refrigerate overnight or up to 24 hours.  (I tend to take the meat our 1 hour before cooking and then add the rub).

If the meat is refrigerated with the rub, remove an hour from cooking time and let come to room temperature.  Preheat oven to 325.

Remove meat from bag.  Coat the bottom of a dutch oven (or another pot large enough to hold the brisket) with oil.  Set pot over medium-high heat and when oil shimmers, put meat in pot.  Let cook until deeply browned on the bottom and lifts easy from the pot.  (The meat will almost looked burnt, I usually cook 5-8 minutes per side depending on size of brisket).  Transfer meat to a plate.

Add the onion to the pot and cook, stirring, until lightly colored, about 5 minutes.  Pour in 2 cups of water, stirring to release browned bits.  Return meat and any juices to the pot, then place a piece of foil over meat, cover to the edges of the pot and tuck the foil in.  Cover pot with a tight sealing lid and transfer to the oven; cook for 2 hours.  Remove pot, carefully lift off foil, and turn meat over.

If the sauce looks dry, add an additional 1/2 to 1 cup of water.  Replace foil and cover, then return pot to oven.  If adding vegetables like carrots I add at this point.  Continue to cook until meat is fork tender, but not falling apart, about 1 hour more.  

When the meat is tender, remove from oven and discard foil, tilt pot and spoon off as much fat as possible.  Pour BBQ sauce over the meat, cover pot and return to oven until meat is very tender and sauce is reduced, about 30 minutes.  Remove and let brisket stand 10-15 minutes before serving to allow flavors to settle.  Slice across grain and add/offer additional sauce.

Save additional BBQ sauce and meat for hot brisket sandwiches the next day!