Camp Beef Brisket

Makes 10


  • 1/4  c  paprika
  • 2  Tbsp  garlic, minced
  • 1  Tbsp  thyme
  • 1  Tbsp  basil
  • 1  Tbsp  oregano
  • 1  Tbsp  dried parsley
  • 1  Tbsp  ground black pepper
  • 1/2  tsp  cayenne
  • 1/2  tsp  ground nutmeg
  • 2  Tbsp  Tabasco sauce
  • 2  Tbsp  Worcestershire sauce
  • 3-4  pound(s)  beef brisket

Mix all the spices together, then dry rub the meat. Coat with Tabasco and Worcestershire sauce, rubbing in carefully not to displace spices. Refrigerate for 3 to 5 days – if time permits. Place meat trivet in bottom of Dutch oven large enough to hold brisket. Place brisket (fat side up) on trivet. Cover and hang low over the fire to get the pot hot. When the meat starts to sizzle, raise to the highest hook and cook over low fire for approximately 12 hours. Go for a ride, take a nap, do some fishing and cook the brisket overnight. Low and slow is the key to a good, juicy brisket that is fork tender, and that’s just all there is to it! When it’s done, throw it on the grill to crispy the outside, slice and pour the juices from the pot over the meat.