Recipe(tried): Overnight Beef Brisket

OVERNIGHT BEEF BRISKET

1 Tbsp. paprika
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
1 Tbsp. lemon pepper
1 Tbsp. salt (or to taste)
Beef brisket, trimmed to approximately 10 pounds

Preheat oven to 450 degrees F.

Combine spices in a small bowl. Rub on both sides of brisket. Place brisket fat side up in a large roasting pan.

Bake uncovered at 450 degrees for 45 minutes to 1 hour or until brisket begins to brown. Remove from oven; cover pan tightly with foil.

Reduce heat to 200 degrees. Cook brisket for 6-8 hours or overnight until brisket is tender. Remove from oven and transfer brisket to a large platter or cutting board. Pour meat juices into a large heat-proof container. Allow meat to cool for 30-45 minutes, then slice against the grain.

Place meat in an oblong glass serving dish. Skim fat from drippings and pour about 1 cup of drippings over meat. Pour remaining juices in a separate container to serve with brisket or make gravy.

GRAVY (optional):
Make gravy by removing and measuring skimmed fat from drippings. In a saute pan, heat drippings, add equal amount of flour. Stir until well combined. Add juices to flour mixture to desired consistency, stirring constantly with a whisk to prevent lumps. If gravy is too thick after all juices have been added, add a little more water or beef broth to desired consistency.