Shaun Hergatt's Southern Style Brisket

Author Notes: Brought to us by Shaun Hergatt,

executive chef at SHO.

Serves many, many people

Dry Rub

3 teaspoons brown sugar
4 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
3 teaspoons toasted and ground coriander
3 teaspoons toasted and ground cumin
3 teaspoons toasted and ground fennel seeds
6 teaspoons salt
3 teaspoons cayenne pepper

Brisket

1 beef brisket

Preheat the oven to 185 degrees. Combine the

ingredients for the rub. Rub it all into the brisket.
Place brisket on a large pan (a sheet pan works well

here) with a rack in it and slow roast in the oven

for 16 hours, or until fork tender.
Pull from the oven, and allow to rest for at least 20

minutes.
Slice thinly, or pull, and serve. Enjoy.