Ingredients:

  • 1 (12-14 lb/ 5.4-6.4 kg) whole beef brisket, point and flat (packer brisket)
  • 2 tablespoons (30 ml) olive oil
  • 1/4 cup (60 ml) kosher salt
  • 1/4 cup (60 ml) freshly ground black pepper
  • 2 tablespoons (30 ml) smoked paprika
  • 1 tablespoon (15 ml) garlic powder
  • 1 tablespoon (15 ml) onion powder
  • 1 teaspoon (5 ml) cayenne pepper (optional, for a little kick)
  • Heavy-duty aluminum foil (extra-wide) or butcher paper

Instructions:

  1. Trim excess fat from the brisket, leaving about 1/4 inch (6 mm) layer. Pat the brisket dry with paper towels.
  2. In a large bowl, combine all the dry rub ingredients.
  3. Rub the brisket generously with olive oil. Then, liberally coat the entire brisket with the dry rub, pressing it into the meat.
  4. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to penetrate.
  5. Preheat oven to 275°F (135°C). Place the wire rack inside the baking sheet.
  6. Place the brisket on the wire rack, fat-side up. Cook, uncovered, for 6-8 hours, or until the internal temperature reaches 160-170°F (71-77°C). Visual Cue: The brisket should start to develop a nice bark.
  7. Remove the brisket from the oven and wrap it tightly in heavy-duty aluminum foil or butcher paper.
  8. Return the wrapped brisket to the oven and continue cooking for another 2-4 hours, or until the internal temperature reaches 203°F (95°C). Doneness Test: The brisket should be probe-tender – a thermometer should slide in with little resistance.
  9. Remove the wrapped brisket from the oven and let it rest, still wrapped, for at least 1 hour, or up to 4 hours, in a warm place (e.g., a cooler wrapped in towels).
  10. Unwrap the brisket and pat it dry with paper towels. Heat a heavy-bottomed skillet (preferably cast iron) over high heat until smoking hot. Sear the brisket, fat-side down, for 2-3 minutes per side, until a deep, dark crust forms. Caution: This will create a lot of smoke, so ensure good ventilation!
  11. Slice the brisket against the grain into 1/4-inch (6 mm) slices. Serve immediately.