French Onion Brisket

 

Everybody knows that a good brisket begins with a good seasoning rub ... this one is terrific!

Combine the following ingredients into an airtight container and mix well:

2 Tbsp granulated sugar

2 Tbsp brown sugar

2 Tbsp smoked sweet paprika

2 tsp garlic powder

1 tsp onion powder

1 1/2 tsp chili powder

2 Tbsp Kosher salt

1 1/2 tsp freshly ground pepper

1 tsp celery seeds                                                            Other ingredients:

1/2 tsp ground cumin                                

1/4 tsp cayenne pepper                                                    2 cans Campbell's French Onion Soup

1/4 tsp dried thyme                                                          1 cup beef broth

1/4 tsp dried oregano                                                       4 large portabella mushrooms (stemmed)

This will season about 9 lbs of brisket. I normally cook a 3 - 4 lb brisket to feed my family when we're all together. This is a recipe that is sure to become a family favorite.  

The night before, place your brisket(s) on a cutting board.  Coat both sides generously with the rub.  Wrap in plastic wrap and place on a plate in the refrigerator overnight.  I often use two 1 1/2 lb - 2 lb briskets.

Four hours before your desired serving time,  remove from the refrigerator and allow to warm to room temp for one hour.

Preheat your oven to 325 degrees.  Combine 2 cans of Campbell's French Onion Soup and 1 cup of beef broth in a baking dish.  Place your brisket into the soup mix and then top with thick slices of portabella mushrooms (4 large mushrooms washed, stemmed and cut into thick slices).  Cover your baking dish with foil and bake for three hours undisturbed.

Remove from the oven and allow to rest for 15 minutes.  Slice into 1/4" slices and return to the cooking liquid.  Serve with BBQ sauce if desired.