Tim Boyd'S Bbq Brisket

• For the dry rub:
• 2 1/2 tablespoons chili powder
• 2 tablespoons garlic powder
• 2 tablespoons ground black pepper
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 tablespoon dry mustard
• 1 tablespoon onion powder
• 1 3- to 4-pound brisket, top cut, fat removed
• 2 cups beef stock
• For the sauce:
• 1 cup tomato sauce
• 1 cup ketchup
• 1/2 cup strong brewed coffee
• 1/2 cup molasses
• 1/2 cup apple cider vinegar
• 1/2 cup Worcestershire sauce
• 1 tablespoon hot sauce
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon ground black pepper
• 1 teaspoon liquid smoke
• 1/2 teaspoon onion powder

1. Preheat the oven to 350 degrees.
2. To make the dry rub, combine the ingredients in a medium bowl and mix well, pressing with the back of a spoon to remove any lumps.
3. Rub the brisket with the dry rub. Place in a roasting pan or casserole just large enough to hold it. Bake, uncovered, 1 hour. Add 2 cups beef stock. Reduce oven to 300 degrees. Cover pan tightly with foil and cook brisket until fork tender, 3 to 4 hours, depending on size.
4. Make the sauce by combining the ingredients in a sauce pan and mixing well. Heat to boiling, reduce heat and simmer 30 minutes.
5. Remove the brisket from the oven and let stand, covered, for 20 minutes. Cut across the grain into thin slices. Liberally baste with sauce, and serve with extra sauce.

chili powder, garlic, ground black pepper, salt, sugar, mustard, onion powder, beef stock, tomato sauce, ketchup, coffee, molasses, apple cider vinegar, worcestershire sauce, hot sauce, salt, garlic, chili powder, ground black pepper, liquid smoke, onion powder

Taken from www.epicurious.com/recipes/member/views/tim-boyds-bbq-brisket-52143651 (may not work)