This turned out flavorful even without salt (and we used low-sodium beef stock, which is way harder to find, by the way, than low-sodium chicken or vegetable stock). Paula Deen knows her beef.  

However, see my notes on adjusting it for a ribeye, which is what we had – it was dry out SO MUCH with the original cook time.




  • 2 tablespoons chili powder

  • 2 tablespoons salt

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon ground black pepper

  • 1 tablespoon sugar

  • 2 teaspoons dry mustard

  • 1 bay leaf, crushed

  • 4 pounds beef brisket, trimmed

  • 1 1/2 cups beef stock


  1. Preheat the oven to 350 degrees F.

  2. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

  3. Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

  4. Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Adjustment for Ribeye: Dry-roast it for 1 hour at 300 degrees. Add beef broth mixture and enough water to cover the meat at least ½ an inch. (Because it was a small cut of meat and we put it in a small pan, so we didn’t need any water, which kept it potent and flavorful.) Then put it back in for about 1 more hour or whenever the internal temperature reaches 120-130 degrees with a meat thermometer. (The research we did online indicated 140 is fine for true brisket which cooks for a very long time but for other cuts of meat, that’s very well-done, and we don’t like our meat overly cooked.) Take it out, cover it with foil or a lid, and let it sit for 10 minutes before cutting it.