brisket cut and ready to serve

Easy Dry Rub Brisket Recipe

  • Author: Trish Corlew
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American, Jewish


Brisket is so juicy, tender and loaded with flavor when cooked slow and well. Having the perfect brisket rub combined with a slow cooking method will result in an amazing and EASY meal.



2 Tablespoons Chili Powder

2 Tablespoons Kosher Salt

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1 Tablespoon Ground Black Pepper

1 Tablespoon Cumin

2 teaspoons Dry Mustard

1/2 teaspoon Ginger

2 Cups Beef Stock

4 lbs Beef Brisket, trimmed


Mixing bowls

Roasting Pan


Preheat the oven to 350 degrees.

Combine all the dry ingredients in a mixing bowl

Coat the brisket on both sides using all the rub.

Place in your roasting pan.

Roast for one hour uncovered without liquid.

Reduce oven temperature to 300 degrees.

Pour two cups of beef stock and enough water to reach  1/2 – 3/4 inches of liquid in the roasting pan.

Cover pan with tin foil, wrapping tightly.

Cook for another three hours.

Cut thin strips of meat across the grain.

Add a spoonful of liquid from the pan, if desired.


We usually have left overs with this size of brisket. Be sure to store with the liquid to maintain moisture. We like to store everything in glass with sealed lids like these.


  • Serving Size: .5 pound before cooking

Keywords: Brisket, Feasts, Easy Recipe, dry rub, beef