Brisket with Horseradish Mustard Rub
Slow-roasted, tender, and loaded with flavor — this brisket gets its kick from Gold’s Lively Mustard with Horseradish, making every bite rich, smoky, and perfectly balanced. It’s the kind of recipe that makes the whole house smell incredible and guarantees clean plates.

Brisket with Horseradish Mustard Rub

Serves: 6 to 8

INGREDIENTS:

  • 3 to 4-lb beef brisket
  • ¼ cup Gold’s Lively Mustard with Horseradish
  • 2 tablespoons brown sugar
  • 1 tablespoon dried thyme
  • 2 teaspoon dried rosemary
  • 2 teaspoons dried oregano
  • 1 tablespoon garlic powder
  • 1 tablespoons onion powder
  • 1 teaspoon kosher salt

INSTRUCTIONS:

  1. Remove the brisket from the package and trim away any silver skin or excess fat.
  2. Combine rub ingredients.
  3. Coat the entire brisket with the dry rub and massage the dry rub into the meat. Make sure to coat the sides of the brisket.
  4. Wrap the dry-rubbed brisket tightly with non-stick aluminum foil and refrigerate overnight or at least 3 hours.
  5. Take the brisket out of the refrigerator an hour before cooking it, allow the brisket to get to room temperature before cooking.
  6. Preheat the oven to 275°F
  7. Place the foil-wrapped brisket in a 9×13-inch baking dish.
  8. Place the baking pan on the center rack of the preheated oven and slow roast the brisket until the internal temperature reaches 175˚F*
  9. Remove the brisket from the oven and carefully cut the foil open to expose the brisket and continue roasting until the internal temperature reaches 195˚F.
  10. Remove the brisket from the oven and place it on a cutting board. Tent the brisket with a sheet of foil, and let it rest for one hour, so the juices redistribute evenly throughout the brisket.
  11. When cutting the brisket make sure to go against the grain. Slice the brisket in pencil width slices.

*Cooking times may vary. Consumption of undercooked meat carries a risk of foodborne illness. Follow USDA guidelines for food safety.

Recipe & photo credit: @noshwithmicah

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