- 1 (14-pound) brisket
- 6 tablespoons dried and ground chile de arbol
- 1 tablespoon smoked paprika
- 1 tablespoon Aleppo pepper
- 1 tablespoon finely ground black pepper
- 3 tablespoons kosher salt
- 1/4 cup brown sugar
For Thanksgiving, I like to break away from tradition and slow-cook a brisket. I host my in-laws and we always have a brisket and a ham. We accompany the main meats with a lot of family-friendly sides typical of New Orleans cuisine and try to make something for every age group to enjoy.
It only takes a few minutes to prepare, aside from the 24-hour marinating time in the fridge. Then the oven does all the work, low and slow!
Mix spices, salt and sugar together and rub into the brisket. Wrap and refrigerate for 24 hours.2.
Remove brisket from fridge an hour before cooking.3.
Preheat oven to 350 F. Place brisket in a large roasting pan and roast for 2½ hours. Cover the brisket with aluminum foil and cook for another 3 hours. Remove from oven. Let rest 10 minutes before slicing and serving.