Roly Poly's Low & Slow Brisket

Submitted by Chef Roly-Poly

"I love a good brisket, and nothing says it like low and slow. I earned a reputation for my briskets at my church and now everytime we have a gathering or fellowship, people want me to bring the brisket. I hope my bragging was worth it on this recipe."

 

• Ready In: 8hrs 15mins
• Ingredients: 7
• Yields: 1 Brisket
• Serves: 20

ingredients

• 1 large beef brisket, packer trimmed (about 15 lbs.)
• for those concerned about fat, substitute market trimmed.

• Roly Poly Rub

• 1⁄4 cup Lea & Perrins Worcestershire Sauce
• 1⁄4 cup McCormick's Season All
• 2 tablespoons mccormick garlic powder
• 1⁄2 - 1 teaspoon cayenne pepper
• 1 teaspoon mccormick smoked paprika

directions

1. Combine Season-All, Garlic Powder, Cayenne Pepper, and Smoked Paprika and mix well.
2. Remove about half of the fat cap and place brisket in a large roasting pan.
3. Slather lean side with worcestershire sauce and rub with half of the dry mixture. Turn fat side up and repeat with rest of seasonings.
4. Cover and cook in slow oven 225 degrees F. for about 8 hours or until fork tender. Check periodically for liquid buildup. When done, remove to cutting board and allow to rest for 20 to 30 minutes. Separate layers and remove
5. any remaining fat. Slice across the grain. Serve with your favorite BBQ sauce or with gravy made from pan drippings. Freezes well.