INGREDIENTS:
- Chili Powder - 2 Tablespoons
- Smoked Paprika - 1 Tablespoons
- Garlic Powder - 1 1/2 Tablespoon
- Onion Powder - 1 1/2 Tablespoon
- Black Pepper - 1 Tablespoon
- Brown Sugar - 3 Tablespoons
- Dry Mustard - 1 Tablespoon
- Beef Brisket - 5-6 Pounds
- Beef Stock - 1 1/2 Cup
- Red Wine - 1 Cup
- Onion, Chopped - 1
- Liquid Smoke - 1 Tablespoon
INSTRUCTIONS:
- Set brisket out of the refrigerator for about one hour to bring it to room temperature.
- Preheat oven to 275 degrees.
- In a small bowl create a rub by mixing all dry ingredients together until well combined.
- Rub both sides of brisket with rub and place in a large pyrex baking dish. Add stock, wine, onion and liquid smoke. Cover tightly with aluminum foil and bake in preheat oven for 5-7 hours or until very tender.
- Remove from oven, loosen and open aluminum foil and drape loosely over pan and allow to rest for 20 minutes. Slice on the diagonal and serve drizzled with pan juices.
Source: Gonna Want Seconds
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