- 2 Tbsp ground black pepper
- 2 Tbsp salt
- 2 Tbsp brown sugar
- 3 to 4 lbs brisket
Heat oven to 225°.
Combine pepper, salt, and sugar in a small bowl until evenly blended.
Put the meat on a large dinner plate and sprinkle with pepper mixture, covering the meat entirely (you might not need to use all the spice mix).
Put meat on a rack over a pan and bake in oven, uncovered, for 10 hours, more or less.
Remove from oven, let meat stand for 10 minutes, then slice. Serves approximately 6 to 8.
- See a video about Black Hawk Meats at blackhawkmeats.com
- Brisket and short ribs take well to slow cooking, and to Milton Cook’s spice rub. Larger pieces of meat— like a whole brisket—can be put into a 200°oven and cooked overnight and all the next day to be ready in time for dinner.
- Spice rubs are variable and can be changed to suit your taste. Milton Cook’s rub, though equal amounts of all ingredients, is salt-forward. Add a little chili powder, if you like, and maybe some ground cumin. Ground chipotle chili powder gives it a spicy, smoky flavor.