Ingredients:
4 pound beef brisket, trimmed
2 cans low sodium beef broth
1 T mesquite liquid smoke
2 bay leaves
1 yellow onion, sliced
Dry Rub:
2 T chili powder
1 T kosher salt
1 T garlic powder
1 T onion powder
1 T black pepper (or less if you don't want spicy)
2 T brown sugar
2 tsp dry mustard
1 bay leaf, crushed
Preheat the oven to 325 degrees. Rinse the beef brisket well and place in a large roasting pan.
In a bowl, combine all dry rub ingredients and stir well to combine. Sprinkle generously on both sides of brisket and rub and press into brisket. I usually have extra dry rub leftover and save it in a resealable bag for next time. Roast uncovered for 45 minutes.
Remove the brisket from the oven, and decrease the heat to 300 degrees. Add the beef broth, liquid smoke, bay leaves, and onion to the roasting pan. Cover tightly with foil and return to oven for 3 hours. Check the liquid, and add more beef broth or water if needed, and return to oven until fork tender, about 1 more hour.
Let the brisket rest on a cutting board. You can either slice across the grain into long strips, or shred with the grain. My family prefers brisket shredded. Place on a serving platter and pour over some of the pan drippings. Enjoy!