1 (10-12 lb.) whole beef brisket
2 cups beef broth
1 deep heavy roasting pan with a lip
aluminum foil (I use the HEAVY kind)

DAN'S SEASONING RUB:

1/4 cup garlic powder
1/4 cup onion powder
1/4 cup seasoning salt
1/4 cup paprika

DAY ONE:

Trim approximately 90% of the fat from the brisket. Be sure to get between the “halves” but keep them attached. Reserve the fat (we're going to use it later).

Score the top and bottom in two directions with a sharp knife.

Combine seasonings and rub the beast top, bottom and in between the halves.

Wrap the whole thing in plastic wrap or seal in an air tight container and let rest in the refrigerator overnight.

DAY TWO:

Unwrap and burn the whole thing, top and bottom. Use a HOT charcoal fire or gas grill as hot as you can get it. The point here is to "char" the outside fast without cooking it inside. If you have a way to get the flame directly to it that is best. When I say char, I mean burn the damn thing black... catch it on fire if you can! The burnt crispies on the outside raw inside will pay big benefits.

Let the meat rest and cool, wrap or put in a covered container then refrigerate overnight. The pan that you use in day three will work well.

DAY THREE:

Now here comes the reserved fat... with the bad boy in the roasting pan, cover it with the reserved fat.

Add beef broth (some type of seasoned water or liquid may do).

Cover the roaster with HEAVY aluminum foil, double it if you can. Press the foil around the edge of the pan. The point here is to create a seal as in the next step you will actually steam the meat. Be sure your pan is deep enough to prevent the beef from touching the foil. If your roaster has a lid you may use it, but you still need the seal.

Bake at 225°F for at least 4 hours, you can go lower and longer if you’d like.

Warning: When you remove it from the oven you must be careful. If you did it right there will be steam shooting out when you unseal it. Be careful, it can burn.

Let it sit open for 15 minutes before you attempt to remove it from the pan. Then cut across the grain and serve!

Submitted by: Daniel Hobbs