Winging it Brisket Style
I’m totally winging this one, but rest assured next time I make this I will refine it with proper measurements.
I started by drying and trimming the fat cap off of a brisket. Next I gave it a rub made of about equal parts cayenne pepper, paprika, garlic salt, black pepper, Coleman’s mustard powder, and two parts kosher salt.
Next I seared it in a roasting pan on top of the stove for about 6 minutes on each side (make sure your vent hood is on for this) starting with the fat side down. Then I set it on a plate and deglazed the pan with a bottle of cola (Coke) and some apple cider vinegar. To this I added a packet of Lipton onion soup mix.
I placed my roast back in the pan fat side up, covered it, and put it into a 225 degree oven. I figure about 4 to 5 hours before I can insert a fork and remove it with no resistance.
Now I’ve got to come up with a barbecue sauce. I’ll post that and some pictures later.
