Beef Brisket

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  4 lbs Beef Brisket
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  2 tsp Garlic powder
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  1 tsp Onion powder
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  2 tsp Paprika, Ground
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  2 tsp 2 teaspoons salt
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  1 tsp 1 teaspoon cracked pepper
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  0.5 tsp Cumin, Ground
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 cup BBQ Sauce
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  3 tbsp Garlic
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  2 tbsp Brown sugar
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  1 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  0.5 tbsp Cayenne Pepper, Ground
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  1 tsp 1 teaspoon salt

Instructions

1. 1Pat the beef brisket dry with paper towels. Combine the garlic powder, onion powder, paprika, cumin, and cayenne pepper in a small bowl, then rub the seasoning evenly over all sides of the brisket.
2. 2Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat for 2–3 minutes until shimmering. Place the brisket in the pot and sear for 4–5 minutes per side until deeply browned, then transfer to a plate.
3. 3Mince the fresh garlic and add to the pot, cooking over medium heat for 1–2 minutes until fragrant. Whisk together the BBQ sauce, brown sugar, Worcestershire sauce, and cayenne pepper in a bowl, then pour half into the pot and stir to combine.
4. 4Return the brisket to the pot, cover tightly with a lid or foil, and cook at 300°F in a preheated oven for 3–4 hours until fork-tender and internal temperature reaches 190–205°F.
5. 5Transfer the brisket to a lined baking sheet. Pour 1/4 cup of cooking liquid from the pot into the reserved sauce mixture and whisk together.
6. 6Brush the brisket generously with the sauce mixture and broil at 400°F for 8–10 minutes until the edges begin to char and caramelize. Brush again and broil for another 5–7 minutes until sticky and deeply browned.
7. 7Rest the brisket for 10 minutes at room temperature to allow juices to redistribute.
8. 8Slice the brisket thinly against the grain and divide evenly into 8 airtight containers while hot. Distribute the remaining sauce evenly among containers and seal. Refrigerate up to 4 days or freeze up to 3 months.