Holiday Brisket Recipe
You haven’t had brisket if you haven’t tried Chef Isaac Toups’ Holiday Brisket. Flavored with brown sugar, spices, kosher salt, smoked paprika, Aleppo pepper and ground pepper, this brisket is a hot combination on a cold winter’s day.
14 pounds brisket
1/4 cup brown sugar
6 Tbsp. Heatwave spices and 2 Tbsp. kosher salt or 5 Tbsp. kosher salt
1 Tbsp. smoked paprika
1 Tbsp. Aleppo pepper
1 Tbsp. fine ground black pepper
Mix spices, salt and sugar together and rub into the brisket. Wrap and refrigerate for 24 hours. Remove brisket from fridge an hour before cooking. Preheat oven to 350 degrees. Place brisket in a large roasting pan. Roast brisket for two and a half hours. Cover the brisket with aluminum foil and cook for another 3 hours. Remove from oven. Let rest for 10 minutes serve.
