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1 lg. untrimmed brisket (10 + lbs.)
Chili powder
Garlic powder
Black pepper
Cayenne pepper
Liquid smoke

(A tangy sauce can be made by skimming the fat, thickening the meat juices and adjusting seasonings.)

Place thawed brisket, fat side up in a 2" deep roasting pan, lined with foil. Cover the fatty top with a layer of chili powder, until meat cannot be seen. Add a complete layer of garlic powder then salt, then black pepper. Sprinkle cayenne pepper liberally across the top and also a good sprinkling of liquid smoke.

Place brisket uncovered in the oven at 450 degrees for 10 minutes, then turn down to 200 degrees and cook overnight. Insert meat thermometer in a.m. and hold temperature at 180 to 200 degrees for several hours. Intentional slow "overcooking" tenderizes. Meat should feel firm at lean end and soft (not "springy") at thick end. A small slice off lean end will tell you when "chewiness" is gone.

NOTE: If brisket is frozen, add 3 to 4 hours. For small, well trimmed pieces, reduce everything proportionately, including time.

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May 31, 11:01 PM
Judy (Texas) says:

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