Ingredients:

  • 4 lb beef brisket flat
  • 3 tbsp coarse black pepper
  • 2 tbsp smoked paprika
  • 1 tbsp kosher salt
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 cup low-sodium beef bone broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 3 cloves smashed garlic

Instructions:

  1. Pat the brisket completely dry with paper towels. Combine coarse black pepper, smoked paprika, kosher salt, garlic powder, onion powder, and cayenne pepper in a small bowl.
  2. Massage the rub generously into all sides of the meat, pressing it firmly into the grain. Let the meat sit at room temperature for 30 minutes.
  3. Preheat oven to 325°F (163°C). Place the brisket in a roasting pan, fatty-side up, and roast uncovered for 60 to 90 minutes until a mahogany-colored crust forms.
  4. Combine beef bone broth, apple cider vinegar, Worcestershire sauce, and smashed garlic. Pour the braising liquid into the bottom of the pan.
  5. Cover the pan tightly with a lid or heavy-duty aluminum foil. Lower oven temperature and continue cooking until the internal temperature reaches approximately 203°F.
  6. Remove from oven and let the brisket rest for 1 hour before slicing against the grain.