Serve the brisket with red cabbage coleslaw and baked sweet potatoes or sweet potato fries. Later in the week the brisket and coleslaw will make a delicious sandwich.
Spicy Chili Rub
4 tablespoons paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons table salt
1 tablespoon ground oregano
1 tablespoon granulated sugar
1 tablespoon ground black pepper
1 tablespoon ground white pepper
2 teaspoons cayenne pepper
2 tablespoons extra-virgin olive oil
1 whole beef brisket, about 5 pounds
Salt and freshly ground black pepper
1 or 2 large onions, finely chopped
2 cups ketchup
1/2 cup water
1/4 cup apple cider vinegar
1 tablespoon Worcestershire
1 tablespoon chili powder
2 cloves garlic, minced
Combine the spice rub mixture and rub olive oil over all areas of the brisket. Then thoroughly coat the brisket with the chili rub. Wrap in plastic wrap and refrigerate overnight.
Preheat the oven to 350 F. degrees. Place the brisket in a roasting pan and scatter the chopped onion around the brisket. Roast, uncovered, for 1 hour.
Combine the BBQ sauce ingredients in a large measuring cup. Pour the BBQ sauce over the brisket. Cover the baking pan tightly with foil and lower the heat to 300 F degrees. Cook for another 4–5 hours or until fork tender.
Once cooked, slice the meat thinly across the grain and serve with the sauce.
Yield: 8 or more servings.
Red Cabbage Coleslaw
Half of a head of red cabbage, thinly shredded
2 large carrots, shredded
3 large scallions, minced
2 teaspoons honey
1/2 teaspoon each salt and pepper
1/2 teaspoon celery seed
4 tablespoons mayonnaise
4 tablespoons heavy cream
1 teaspoon white wine vinegar
2 teaspoons lemon juice
Combine the dressing ingredients in a large bowl with a cover. Add the shredded cabbage, shredded carrots, and scallions. Mix thoroughly. Cover the salad and refrigerate several hours before serving.