Last week, we watched Jon Favreau's 'Chef' for the 4120473 time. Every time I watch that movie, it brings me close to tears watching him make his cooking dream come true. It's just so nice. I could be eating a 5 course meal watching that movie and I would still be hungry for everything he cooks. This time what really got my mouth watering was the scene where they go to Franklin Barbecue and just cut pieces off the brisket and eat it right there. I wanted that so bad, but without a smoker, I had to get creative. Luckily, I had some liquid smoke on hand and was able to improvise. This is what I came up with.
2 pound beef brisket
1 tbsp. Salt
¼ cup Brown Sugar
1 tsp. Cayenne Pepper
1 tsp. Chili Powder
1 tsp. Paprika
1 tsp. Garlic powder
1 tsp. Onion Powder
1 tsp. Dried Thyme
1 tsp. Dry Mustard
2 tbsp. Liquid Smoke
Preheat your oven to 250℉.
In a bowl, combine all of your spices for your rub and then generously coat your brisket.
Fill the bottom of a roasting rack with just enough water to reach the bottom of the rack and add your liquid smoke. I found it’s best to use a roasting pan with a roasting rack inside. Although, you can use any wire rack if you don’t have a roasting rack.
Place your brisket onto your roasting rack and insert a thermometer into the thickest part of the meat. *Note*: You need an oven-proof thermometer for this so you can monitor the temperature through the whole cooking process, so make sure you can read it. In my case, mine attaches right into my oven, so I was able to feed it out the side.* Cover your whole pan with aluminium foil, creating a decently tight seal. You want all of the vapours to stay contained so the smoky flavour of the liquid smoke gets teamed into the meat.
Roast your meat until it reaches an internal temperature of 160℉. Once it reaches that temperature, broil both side of your meat on high for 2-3 minutes, to gently caramelise your brown sugar.
Once it’s done, remove it from the oven and let it rest, covered in aluminium foil, for 10-15 minutes. After that, slice and enjoy!