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On a whim, after seeing a random brisket picture online, I decided today was the day to make my first brisket.
Ingredients
- 15g Kosher salt (coarse)
- 15g Black pepper (coarsely ground)
- 10g Smoked paprika
- 5g Chipotle powder
- 5g Onion granules
- 5g Garlic granules
- 2g Cumin seeds, toasted and ground
- 2g S&B hot mustard powder
- 5g Brown sugar
Clean
Rinse and pat dry.
Sear
Salt both sides and sear.
Dry rub
Crush spices, mix, and apply the rub generously all over the surface of the brisket, pressing gently to ensure it adheres.
Wrap up
Wrap up in baking paper, place on tray, and wrap with foil.
Bake
Bake at 120°C. Roughly 2-3 hours per kilo.