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Slow-Roasted Brisket With Smoked Paprika & Sea Salt Rub

by , Chef, Seattle, Washington

Slow-Roasted Brisket With Smoked Paprika & Sea Salt Rub
Easy Recipe

Serves 6

  • 1 (48-ounce) Certified Piedmontese brisket flat
  • 4 tablespoons butter
  • Dry Rub
  • 2 tablespoons sea salt
  • 2 tablespoons fresh cracked pepper
  • 1 teaspoon granulated garlic
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped

Preheat the oven to 200°F. Take brisket out of refrigerator and let rest at room temperature for 30 to 40 minutes before cooking, then pat dry with paper towel. In a small bowl, combine all the rub ingredients and mix; Rub all over the brisket and let it rest for 10 minutes.

Transfer the brisket to a baking dish with butter and roast for 5 to 6 hours, until fork tender. Slice the brisket across the grain and serve.