Bayou Blast Brisket Marinade

Ingredients

• 4 lb Beef Brisket, trimmed
• 3 TBS Salted Perfection Raleigh Select Blend
• 1/2 cup Olive oil
• 1/3 cup Apple cider vinegar
• 2 TBS Worcestershire sauce
• 1 TBS Hot sauce (Louisiana style preferred)
• 4 cloves Garlic, minced
• 1 TBS Dried thyme
• 1 TBS Brown sugar (optional for extra bark)

Instructions

1. Grab a medium mixing bowl. Whisk together the olive oil, apple cider vinegar, Worcestershire sauce, hot sauce, minced garlic, dried thyme, brown sugar, and the star of the show: Salted Perfection Raleigh Select Blend. Whisk it until it's emulsified and looking gorgeous.
2. Place your brisket in a large resealable bag or a deep glass baking dish. Pour the marinade all over the meat. Massage it in like you're trying to get a favor out of it. Make sure every inch is coated.
3. Seal the bag or cover the dish tight. Throw it in the fridge for at least 4 hours, but overnight is best. Patience is a virtue, capiche?
4. When you're ready to cook, preheat your oven to 300°F (150°C). Remove the brisket from the marinade and place it in a roasting pan fat-side up. Discard the used marinade—don't be cheap, it's full of raw meat juice.
5. Cover the pan tightly with foil. Roast low and slow for about 4 to 5 hours, or until the meat is fork-tender. If you want a crust, uncover it for the last 30 minutes.
6. Let the meat rest for 20 minutes before slicing against the grain. This keeps the juices inside where they belong.
7. Visit www.saltedperfection.com and leave a Five Star review. DUNZO!