1 - Beef Brisket
1 TB - Chipolte Powder
1 ts - Chili Powder
1 TB - Cinnamon
1 TB - Salt
1 TB - Black Pepper
1 ts - Cumin
1 TB - Garlic Powder
1 TB - Paprika
4 TB - Brown Sugar
1 - Large Onion, sliced
2 - Cloves Garlic, minced
1 TB - Oil
1 Bottle - Sparkling Red Grape Juice
Salt and Pepper to taste
Large Ziplock Bag, big enough to hold the brisket
Oven safe pot, such as an enamel cast iron pot.
To create the dry rub, combine roughly the amount of dry spice ingredients listed in a bowl. Leave out the chili powder and chipolte powder and slowly add them in until you have the heat you want. The chipolte is more important than the chili powder. If you have a favorite spice rub that you would like to use, just remember to add cinnamon to it to get the right flavor.
The Night Before:
Rub the spice rub thoroughly all over the brisket. You cannot put too much on so be generous! You should not be able to see the brisket under the rub when you are done. If you need more rub, use the above method to make more and cover it thoroughly.
Preheat oven to 225F.
Take your over safe pot and place it on the stove on medium high heat. Add the oil and minced garlic to the pot once heated. Place the brisket, with the rub on, in the pot to sear, 3 - 4 minutes per side. The rub will get very dark due to the heat and the sugar. Do not be concerned but do not let it burn. Once both sides of the brisket are seared, remove from the pot.
While the pot is still on the heat, add 2 cups Sparkling Red Grape Juice (red wine can be used, so can regular red grape juice, but the carbonation or the alcohol will help with deglazing the pot). Add 1/4 cup Worcestershire for every cup of juice used (1/2 cup Worcestershire for 2 cups juice, see notes). Add the sliced onions. Scrape the pot with a wooden spoon to help deglaze the blackened spices from the bottom of the pot. Allow to boil for 5 minutes. Place the Brisket into the boiling water in the pot. Place the lid on the pot and place the pot into the stove at 225. Cook for at least 5 hours. Open and turns the brisket in the braising liquid at least once during cooking.
When ready to eat, open and slice against the grain of the meat for the most tender cuts. Internal temperature will be 190+.
You may need more rub than is described above. Make sure you have enough spices to make more!
You may need more braising liquid. You want the liquid to come up at least half way on the meat. If you need to add more, just make sure to add 1/4 cup Worcestershire for each cup of Juice.