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BBQ Brisket

This receipe came out of a 2006 issue of "Cook's Country" magazine.

1 brisket roast (4-5 pounds), fat trimmed to 1/4 inch thick
1 pound bacon
4 tsp brown sugar
4 tsp paprika
2 tsp dry mustard
2 tsp black pepper
2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1/4 tsp cayenne
2 cups store bought BBQ Sauce or homemade

In a small bowl, combine and mix brown sugar, paprika, dry mustard, black pepper, salt, onion powder, garlic powder, cumin, and cayenne.

Adjust the oven rack to upper-middle position and heat oven to 275 degrees.  Massage dry rub into meat and poke all over with fork (to get the spice a bit deeper into the meat).  Arrange half of the bacon slices, overlapping slightly, crosswise on bottom of a broiler-safe 13 x 9 inch baking dish.

Place the prepared brisket, fat side down, in bacon-lined pan and place remaining bacon strips on top, tucking ends of strips underneath brisket.  Cover pan with foil and roast until fork inserted  into brisket can be removed with no resistance, about 4 hours.

Remove pan from oven and carefully flip brisket fat side up.  Replace foil and return brisket to oven.  Turn off heat and allow brisket to rest in warm oven for 1 hour.

Turn oven to broil.  Brush brisket with 1 cup of BBQ sauce and broil until top is lightly charred and fat is crisp, 5 to 7 minutes.  Transfer to a cutting board and slice across the grain into 1/4 inch slices.  Serve with remaining BBQ sauce.

Serves: 6-10

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