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I first posted this recipe on my WhatsApp status, and it got such rave reviews. The only problem was that people went to our local supermarket, (7 Mile Market) asking for Prague powder, and they don’t carry it. I started gifting little white bags of powder to people who wanted it, and it became a “thing.”
Then I posted this recipe to LinkedIn, and it went viral. It had close to 20k views and about 100 comments. When I saw how the masses are so hungry for shortcuts, I figured, why not share it with all of you? The initial process takes about five minutes, and it’s literally the easiest recipe. Cook it low and slow for a few hours, and some more uncovered, and you’ve got oven smoked brisket! Let me know if you try it. I would love to hear your feedback!
1 (3-to-5-pound) brisket
1 teaspoon Prague powder (available for purchase on Amazon)
1 (7-ounce) cup water
salt
pepper
garlic powder
1 teaspoon Mesquite-flavored liquid smoke
1 cup Haddar Dark Brown Sugar
Preheat the oven to 375 degrees Fahrenheit.
Slather the meat with salt, pepper, paprika, garlic and onion powder. This is your dry rub. The entire piece of meat should be covered in spices.
Place your meat in a pan. Mix the Prague powder in a plastic cup of water and pour over your brisket. Add the liquid smoke. Cover tightly and bake for three to four hours or until fork-tender.
Then, add one cup dark brown sugar and smear all over the top of the brisket. Raise the heat to 425 degrees and continue to cook uncovered for 30 minutes or until a nice dark crust forms.
Slice and serve.
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