Brisket Taco Meat

Rub it Right Brisket Taco Meat

Prep time 10       Cook time 6 hrs.

• 1 brisket
• ½ cup Rub It Right per 15 pounds

Preheat oven to 325

Lay out a large sheet of heavy duty aluminum foil shinny side down on your work space. The foil piece should be roughly 3 times the length of the brisket.  Rinse your brisket under cold water and allow excess water to dip off meat.  Place the brisket on the foil and season rubbing in the Rub it Right over all surfaces of the meat and a large pinch of salt to each side.  Wrap the meat thoroughly using two or three extra sheets if necessary, trying to keep in mind the which is the fat side.  Place the brisket in the oven on the middle rack with a backing sheet on a rack below to catch any juices that escape the foil.  Now bake for 5 hours.  After 5 hours use kitchen scissors to cut a seem in the foil on top and open the foil being careful not to spill the juices.  You want the juices to stay in the foil.  Then return to bake for 1 more hour with fat side up to get a nice brown on top.  Remove from oven and allow to rest for 30-40 minutes then pull brisket meat onto a cutting board in thick ropes chopping every 1 ½ inches or so and serve.  I recommend onion and cilantro and our Rub it Right KC chipotle taco sauce.