Perini Ranch Texas Beef Brisket Source: Texas Beef Council and Tom Perini Fired up with garlic, onion and savory spices! Start with a tasty dry rub and finish by basting this beef brisket for a carnivore's feast. 1 (4 pound) beef brisket 2 tablespoons chili powder 2 tablespoons salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon black pepper 1 tablespoon sugar 2 teaspoons dry mustard 1 bay leaf, crushed 1 (10 ounce) can beef broth Make a dry rub by combining chili powder, salt, garlic powder, onion powder, black pepper, sugar, dry mustard and crushed bay leaf. Season the raw brisket on both sides with the rub. Place in roasting pan and roast, uncovered, for one hour at 350 degrees F. Add the beef broth and enough water to make 1/2 inch liquid in roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours or until fork tender. Trim the fat and slice meat thinly across the grain.