This Roasted Brisket recipe is amazing. Instead of roasting it at a low temperature, you roast it at medium high for a long time and the result is perfection!
Servings: 6 servings
- 2 Lb Brisket
- 2 Tsp Olive oil
- 1/2 Tsp Sea salt Prefer Himalayan Pink Sea Salt
- 1/2 Tsp Pepper
- 1/2 Tsp Garlic powder
- 1/2 Tsp Onion powder
- 1/2 Tsp Smoked Mesquite powder
- 1/2 Tsp Smoked Paprika
- 2 whole Bay leaves
- 3 Tbsp Poblano chilies, diced Canned diced green chilies can substitute
Preheat oven to 350 degrees F
Brush brisket on all sides with olive oil.
In a small dish mix sea salt, pepper garlic powder, onion powder, Smoked Mesquite powder and Smoked Paprika. Sprinkle mixture on both side of the brisket.
Spoon the dices chilies over the top. Then add the bay leaves.
Wrap the brisket in heavy duty foil and and seal it tightly.
Place foil package in a baking dish and cook for 6 hours.
When finished, remove the bay leaves and discard. Then shred the brisket.
Serve as is or add the brisket to tacos.
Calories: 250kcal | Protein: 31g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 313mg | Potassium: 498mg | Vitamin A: 80IU | Calcium: 8mg | Iron: 2.9mg