We love brisket because of this slow cooking recipe from Wendy’s mom, Cris. It takes time, but is well worth the wait and is even better as leftovers the next day! Hope you enjoy.
Dry Rub-
1/3 Cup Chili Powder
1/3 Cup Salt
1 1/2 Tbsp Black Pepper
Put the rub on the Oxbow brisket and bake for one hour at 350 degrees.
Combine the following in a pot on the stove.
1 14 oz Can Beef Broth
1 1/2 Cups Water
3/4 Cup Worcestershire Sauce
1/3 Cup Oil
1/3 Cup Vinegar
1 Bay Leaf
1/2 tsp Paprika
1 tsp Tobasco
1 tsp Chili Powder
1 1/2 tsp Dry Mustard
1 tsp Garlic Powder
Bring the above ingredients to a boil and then cool to room temperature. After the brisket has cooked with the dry rub for an hour, pour the sauce over the brisket and cook in the oven for 5 hours at 250 degrees. Baste every hour or as desired. When done, cut against the grain and serve!
