Here's a recipe that is sure to please many campers and is great when cooked at home too. Tasty and tender, the secret to a great brisket is a low, slow cook. I am confident that you will find that Beef Brisket is a great choice as the centerpiece for your next Dutch oven meal.
5 - 8 lbs Beef Brisket
2 tbs. Chili powder
2 tbs. Paprika
2 tbs. Garlic powder
2 tbs. Onion powder
1 tsp. Kosher salt
1 tbs. Black pepper
1 tbs. Dry mustard
1 tbs. Dry oregano
2 cups Beef broth
1 cup dry red wine
Start by pouring the beef broth into a 16" Dutch oven then place a wire baking rack into the oven to keep the brisket off of the bottom of the oven. This will keep the roast out of the drippings and allow convective air flow around the roast. Mix the spices together to make a dry rub. Rub the spices into the brisket, completely covering the brisket. Place the brisket onto the rack and cover the dutch oven.
Cook the brisket at 300° for three and a half to four hours or until internal temperature of the meat is 160°. Cooking time will vary based upon the size of the roast, use of a meat thermometer will ensure proper doneness.
Use 28 charcoal briquettes for the outdoor cooking of this recipe with charcoal as your fuel. Place 14 lit briquettes on top and 14 underneath your Dutch oven. You may need more coals in windy or cold weather. Keep in mind that you will need to keep a ready supply of lit coals when camp cooking with charcoal. To maintain temperature, periodically sweep away ashes (about every 30-40 minutes) and replace with fresh coals.
After cooking remove the brisket from the Dutch oven, place it on a cutting board and cover with foil to allow the meat to rest. Remove the rack from your Dutch oven. Add the red wine to the drippings then place your Dutch oven over high heat. Stirring often, reduce the drippings by about 1/3 to make a tasty dipping sauce.
Thinly slice the brisket across the grain and serve with the sauce on the side or poured over the slices.