Slow-Roast Brisket Recipe

Ingredients:
flat cut brisket
olive oil (or vegetable oil)
BiltongMate Biltong Spice Mix - Taste of Texas

Directions:
1. Pre-heat the oven to 250°F (120°C).
2. Trim the brisket, leaving about 1/4 inch (6 mm) of fat on top.
3. Rub the brisket with olive oil.
4. Rub a generous amount of BiltongMate Biltong Spice Mix onto the brisket.
5. Place the brisket fat side up on a rack in a deep roasting pan, tightly cover the top of the roasting pan with foil, and place in the oven.
6. Bake at 250°F (120°C) for about 4 - 5 hours, until the internal temperature of the brisket reaches 165°F (75°C).
7. Carefully remove the brisket from the pan, wrap it tightly in foil or butcher paper and place it back on the rack in the pan. There is no need to cover the pan again.
8. Continue baking for about 2 - 3 hours until the internal temperature of the brisket reaches 200°F (95°C).
9. Turn off the oven, and let the brisket rest for 1 hour before serving.

PRO TIP: You can use the juice at the bottom of the pan as a rich gravy, after gently skimming off any excess fat.