Gluten Free 8 Hour Brisket

By Snap Daddy's Published: February 8, 2012


    • 6-8 lb beef brisket
    • 1 Tablesppoon papkrika
    • 1 Tablespoon Instant Coffe Ground
    • 1 Tablespoon Garlic Poweder
    • 1 teaspoon Ground Mustard
    • 1 teaspoon Chilli Pepper
    • 1 teaspoon Black Pepper
    • 1 Bottle Any Snap Daddy Sauce


    1. *Unwrap, rinse and pat dry the brisket. Cut away any exterior fat from the beef. Combine all dry spices to form a rub, then work the spices into the meat on both sides.
    2. *Cut two identical size sheets of heavy duty 18in. tin foil(not standard 12in.). Place brisket in the center of foil and begin by carefully wrapping the long end of the foil 3-4 times to form top seal. Fold sides same way and turn up the crease ends of the foil when finished.
    3. *Place brisket on a cookie sheet in 275 degree oven for 8 hours *Remove after 8 hours and cut foil open at top to let breathe. Let beef rest for 10 minutes, then pull apart with two forks.
    4. *Add favorite Snap Daddy’s BBQ Sauce and serve. *Additional brisket can be frozen after pulling and adding sauce.

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