GORDON'S WEST TEXAS-STYLE BRISKET
Rubs have long been popular in Texas. They impart flavor and are easily applied. Brisket is very easy to cook this way and becomes quite juice—a moderate—at least ¼ inch fat layer must be left on the brisket to create the juicy, tenderness. Gordon McMeen, my deceased husband, a third-generation Texan partially raised in New Mexico roasted briskets for family and friends for most of his life—he estimates that he has “roasted at least a million pounds for church, school and social groups.”
1 (5 to 6 pound) beef brisket, trimmed to leave at least ¼ inch fat layer
¼ cup ground black pepper*
¼ cup ground hot or mild red chile or a combination*
1 Tablespoon salt*
1 ½ teaspoons garlic powder*
1 large Spanish onion, sliced ¼ inch thick
Minced Italian flat leaf parsley, optional
*or use Gordon’s Pecos Vallley Spice Co. rub
- 1. Preheat the oven to 400 F. Trim excess fat layer off outside of brisket and bring meat to room temperature. Mix the the pepper, ground chile, salt and garlic powder together. Then, using a spoon to sprinkle the rub over the surface, rub the seasoning mixture uniformly over all the surfaces of the brisket. Do not use too much! You will probably have quite a bit left over.
- 2. Place in a large roasting pan with a close fitting cover. Top meat with onion. Close any steam vents. Roast 30 minutes at 400 F, then reduce the temperature to 200 F and roast 1 hour per pound or until fork tender. Do not peek for the first 3 hours. The brisket cooks in its own liquid and will not need any added liquid.
- 3. When the meat is done, let it stand at room temperature about 20 minutes with the lid removed to allow the roast to absorb some of the juice and for the meat to stabilize before carving. If desired, before carving, garnish the top with minced parsley. Serve with the pan juices and your favorite barbecue sauce, if desired.