RUB: 3 tsp garlic powder, 3 tsp onion powder, 2 tsp cumin, 2 tsp paprika, 1 tsp cayenne, S&P.
Dry brisket with paper towels and rub organic extra virgin cold-pressed olive oil on both sides.
Ready to give a rub down? Rub your ’rub’ spice mixture on BOTH sides of the brisket.
Remember to do both sides.
Add in 1 cup bone broth. I use 1 jar of Epic Artisanal Bone Broth. Cover tightly with aluminum foil.
Roast 1 hour at 350°. Then reduce temp to 300° for 3 1/2 hours for a 6 lb brisket. Almost done!
Remove foil, baste and broil for 10 mins until edges char. Let rest before cutting. Enjoy!