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Cooking the Cowboy Way
by Grady Spears with June Naylor
Tom Perini usually makes his brisket in the smoker, but you 'II find this a snap to make at home. Make it for Sunday supper and slice the leftovers for sandwiches to eat on Monday and Tuesday.   Perini Ranch
Serves 10


    • 2 tablespoons chili powder
    • 2 tablespoons salt
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon freshly ground black pepper
    • 1 tablespoon sugar
    • 2 teaspoons dry mustard
    • 1 bay leaf, crushed
    • 1 (4-pound) beef brisket, trimmed
    • 1½ cups beef stock or broth


Preheat the oven to 350°F.

To make the rub, combine the chili powder, salt, garlic powder, onion powder, pepper, sugar, mustard, and bay leaf in a small bowl, and mix thoroughly.

Season the brisket on both sides with the rub.

Place in a roast- ing pan or Dutch oven and roast uncovered for 1 hour.

Add the beef stock or broth and enough water so that there's about 1/2 inch of liquid in the pan. Cover tightly with heavy foil (or the lid, if using a Dutch oven), decrease the oven temperature to 300°F, and continue cooking for 3 hours or until fork-tender.

Slice the meat thinly across the grain. Top with the juices from the pan.

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