Ingredients
- 1 tablespoon kosher salt
- ¼ cup sugar
- 2 tablespoons cumin
- 1 tablespoon pepper
- ¼ cup pimentón de la Vera, preferably agridulce
- 1 whole, untrimmed beef brisket (about 10 pounds)
- Barbecue sauce (see recipe)
About 12 servings
Preparation
- Heat oven to 210 degrees. Combine salt, sugar, cumin, pepper and pimentón in a small bowl. Dry brisket with paper towels and rub all over with spice mixture, pressing slightly to be sure it adheres.
- Put brisket on a baking sheet, and cook in oven 8 to 10 hours, turning every couple of hours, until meat is so tender that it falls off the fork when you try to lift it.
- Remove brisket from oven, trim off any excess fat and slice very thin against the grain. Serve, passing sauce separately.
8 to 10 hours
Dining and Cooking