Beef Brisket

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I use a smaller brisket 3 to 4 lb. and reduce and tweek the recipe with what I had in the house. I use 4 to 6 cloves garlic 1/2 cup splenda brown sugar, 2 oz of paprika, and 1 oz of the rest. I use the Huey's Rub that is not too overpowering for my husband. I like it hot, but he does not. The key is in the slow roasting and then I throw it on the grill for about 1/2 hour to seal and caramelize the rub.

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If Food Network is going to allow people to post recipes who are simply shilling their own wares, I'm going to stop using your site.

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Made this in the oven with fantastic results. As for the reviewers complaining about not having a recipe for the dust, heaven forbid you should come up with your own concoction, it's not brain surgery, it's meat...to eat.

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I am something of a barbecue fanatic, and love nothing more than the taste of some great, smoked meat. However, I don't have a smoker at home, so I have to make do, sometimes, with whatever I can get out of my humble oven. With a nice cut of brisket (with a good 1/4" of fat on top, and some homemade rub (I used some homemade Magic Dust, from the recipe by Mike Mills in "Peace, Love & Barbecue." http://shop.17thstreetbarbecue.com/category.sc?categoryId=4 my brisket turned out beautifully. Six to eight hours in that 275 oven is the secret, just as this recipe recommends. Long, slow, dry cooking until you reach an internal temp of 175. Be sure to place the meat fat-side up when you start it, so that the juices melt down into the meat.

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It would better if you had given a recipe for the magic dust. this site really blows at times

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You can buy Butch's lip smacking magic dust at the following website:
http://www.smackyourlipsbbq.com/index.html

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You know, it'd be terrific to make this recipe if you could find Butch's lip smacking magic dust to rub it with.

I find it very frustrating to often find only half a recipe on this site.

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I've never made a whole brisket before and this was incredible!

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Really tasty !!