Barbecue Beef Brisket
Makes 10 to 12 servings
  • ¼ cup smoked paprika
  • ¼ cup ground chipotle chili powder
  • 2 tablespoons dried minced onion
  • 2 tablespoons ground coriander
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon ground red pepper
  • 1 cup orange marmalade
  • 1 cup ketchup
  • 2 tablespoons Dijon mustard
  • 1 (7- to 8-pound) beef brisket
  1. Preheat oven to 275°.
  2. In a medium bowl, combine paprika, chili powder, minced onion, coriander, garlic powder, onion powder, salt, pepper, and red pepper. Trim fat cap on beef brisket to ⅛-inch thickness. Rub entire surface of beef brisket completely with spice mixture. Place beef brisket, fat side up, in a large disposable aluminum foil roasting pan.
  3. In a small bowl, combine marmalade, ketchup, and mustard. Spoon marmalade mixture over top of beef brisket. Cover with aluminum foil. Bake for 7 hours. Remove fat from meat. Shred meat, and serve with sauce from pan.
Recipe by Southern Lady Magazine at