Dollye’s Beef Brisket
2 tbsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground black pepper
1 tbsp sugar
2 tsp mustard (if you don’t have dry mustard, use bottled yellow)
2-3 tbsp louisiana hot sauce (your heat preference)
1 bay leaf crushed
3 lbs beef brisket
1 can beef stock
Set oven to 350 degrees.
Combine all ingredients except beef stock and spoon and rub into both sides of beef brisket. Place on a roasting pan, fat side up and cook uncovered for 1 hour.
Add beef stock into bottom of roasting pan and enough water to barely touch bottom of brisket. Reduce heat to 300 degrees, cover the roasting pan with foil and continue cooking for another 2 hours.
Let the meat rest for at least 15 minutes before slicing, top with juice from the pan.
