Zanes’ Unbarbecued Brisket

• servings: Varies by weight
• total time: Vaires by wght and temp

Ingredients

6 pounds packer (whole) brisket, not a flat or point (brought to room temperature)

2 tablespoons chili powder

1 teaspoon paprika

2 teaspoon salt

1/2 cup brown sugar

1/2 teaspoon cumin

1/2 teaspoon black pepper

canola oil to coat the roast with

optional: liquid smoke to mix into the canola oil

Directions

If necessary, cut roast to fit in so that the meat does not touch the sides of the insert pan.

Using a brush, coat the entire roast with canola oil to help the spice mix cling to it. Mix all the spices. Coat the entire roast with the spice mixture.

Wrap the roast in 2 layers of heavy duty aluminum foil. Crimp the edges of the foil to seal. Place in the insert pan.

Cover and roast at 225°F to internal temperature of 160F-190F for sliced meat. For shredded meat, after reaching 190F, raise the temperature to 275F otherwise it will seem to take forever and could start drying out the brisket. Plan on 12 hours to reach 203F, but it could vary widely from there. Allow to rest for up to 4 hours. Remove from the roaster. Thinly slice or shred the roast and optionally serve with your favorite barbecue sauce or the juice from roasting.

Notes

This same recipe could also be done on a broiler pan in the oven. But there'll be a lot of liquid develop, and it may or may not stay in the foil, so caution is necessary when moving the pan.