Brisket

Cathy's First Brisket

1/2 cup light brown sugar
1 tsp ground ginger
1 tsp garlic powder
1/2 tsp black pepper
2 Tbsp paprika
1 Tbsp chili powder
1/2 tsp cayenne
1 tsp ground cumin
2 tsp dry mustard
2 tsp Montreal steak seasoning
1/4 cup soy sauce
2 tsp Liquid Smoke
5 lb beef brisket
Beef Broth
1/4 cup soy sauce

Wash the brisket and place it in a large pan.  Combine first 10 ingredients and rub into brisket (both sides). Pour 1/4 cup soy sauce and Liquid Smoke on the brisket, seal the pan and refrigerate 12 to 24 hours.

Sear the brisket on both sides over a charcoal fire until well browned, basting with the juices from the seasoning mix.  Place the seared beef in a large baking dish.  Add enough beef broth to cover the bottom of the dish by about 1/2-inch.  Add the remaining soy sauce.  Seal the pan tightly with aluminum foil and roast at 325^F. for 3-4 hours or until the meat is very tender (but not falling apart!).

Remove from the oven and let rest for about 15 minutes.  Slice across the grain into thin slices and return them to the juices in the pan.

This was awesome!