The Leaning Caveman

Seeing as how this experiment is going to require copious amounts of animal protein, I am always on the look out for dishes that will yield large quantities of leftovers that are as delicious as they are the first time around.  In this particular case I have to say this particular brisket concoction that I have made is even better.  I bought the brisket from the vacuum pack section at Costco and trimmed about 3/4 of a pound of fat off.  Don't worry about the rub being too spicy.  My seven year old daughter was grabbing chunks out of the pan and dipping it right in the basting juice.


Ingredients:


5 lb brisket (trim the big chunks of fat off)
1.5c - 1q beef stock


Rub-
2 T. chili powder
2 T. kosher salt
1 T. dried garlic
1T. freshly ground black pepper
1/2T. sugar
1T. onion powder
2t. dry mustard


Mix rub ingredients together and slather onto brisket.  Place into an uncovered roasting pan and insert into a 350 degree oven for 1 hour, 20 minutes.





Remove from oven and add beef stock to pan until there is a half inch of liquid in the pan.  Cover tightly (I use foil versus the lid to get a better seal) and place back into the oven for 3 1/2 hours at 300 degrees.  It should be fork tender when you remove it.  Let rest for at least 30 minutes if you can stand it, cut across the grain and enjoy.