Recipe Details

Oven prepared brisket is tender and juicy crusted in the espresso and molasses forward Cattlemen's® Cowboy rub.

  1. Trim the fat cap of the brisket to about 1/2" thick and remove any silverskin.
  2. Brush the brisket on all sides with mustard. Sprinkle with Cowboy Rub and rub into brisket ensuring full coverage.
  3. Place brisket on a wire rack over a sheet tray. Cover with aluminum foil. Refrigerate overnight, 10 to 12 hours.
  4. Set oven to 275°F. Cook brisket until it reaches 180°F, about 6 hours. Uncover and until exterior is crisp and the internal temperature stays at 200°F for a minimum of 1 hour.
  5. Transfer the brisket to a clean cutting board. Cover loosely with foil and let rest for 30 minutes before slicing across the grain and serving.

CHEF’s TIP!

Try this brisket on these SW BBQ Brisket Nachos!