We picked up an 11 pound beef brisket and we baked it all day yesterday and it was amazing. The plan was to put it on the smoker but due to the rain and it needing cleaning , we decided to do it in the oven.

We trimmed the fat to about a quarter inch on the cap and rubbed it in mustard, then covered it in Fire House Sugar and Smoke Rub, and Hog Boss rub. We let it sit overnight and then put it in the oven at 225 degrees for 16 hours today. It is Amazing.

So simple, so delicious.

I also threw together a quick slaw.. carrots, cabbage, red cabbage with a cup of Dukes Mayo, 2 capfuls of white vinegar, 1/4 cup of coconut sugar, a squeeze of lime and couple cracks of pepper to taste.

Everyone loved it. Gary hates slaw from almost anywhere, but he loves this bc it’s so fresh.