Harissa Rub and Espresso Balsamic Brisket.

Spice rub is per 3-5 Lb's. of Brisket

1 Tabls Chili Powder
1 Tabls Garlic Powder
1 Tabls Paprika
1 Tabls Cumin
1 Tabls Salt
1 Teasp Cinnamon
1 C Brown Sugar
1 C Espresso Balsamic
1 C Harissa Olive Oil

First trim the fat off the brisket. Let the brisket sit at room temperature for about 20 min. Stir the spice blend until combined. Rub the spice blend all over the brisket cover and refrigerate for 12-24 hours flipping the brisket every few hours.

Pre-heat the oven to 350 degrees. cover the brisket tightly with foil and place in the oven. Cook the brisket until fork tender. 3-5Lb's. (3-4hrs) 6-9Lb's. (4-5 hours) 10+ Lb's. (5-7hrs).

Reserve the juices from the cooked brisket to make a BBQ sauce. Refrigerate to remove the fat from the sauce.

Take the reduced and strained sauce from the cooked brisket and add 1 C brown sugar and reduce over medium low heat for about 20 minutes or until sauce is thickened.