Easy Oven Brisket Recipe

Name: Easy Oven Brisket Recipe
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 3 pounds brisket; 2 teaspoons Diamond Crystal kosher salt; 1 teaspoon black pepper; 1 tablespoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon dry mustard

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5.0

213 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
6 servings
Calories
582 kcal
Course
Main Course
Cuisine
Israeli

Easy Oven Brisket Recipe

Winston Campbell

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Baking brisket in the oven is easy. Simply rub the brisket with spices, bake it in a foil pouch, then briefly broil it to crisp the fat.

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Ingredients

Servings

3 pounds brisket fat trimmed to ¼-inch thick

Dry Rub:

2 teaspoons Diamond Crystal kosher salt see notes below
1 teaspoon black pepper
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard

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Instructions

Preheat the oven to 300°F. Look at the raw brisket and locate the direction of the grain. You will want to cut it against the grain when it's cooked.
In a small bowl, mix the salt, pepper, smoked paprika, cumin, onion powder, garlic powder, and dry mustard. Gently rub the spice mix all over the brisket.
Make a foil pouch: Place the brisket, fat side up, on two layers of foil. Pull the edges of the foil up around the brisket and wrap it. Use a third foil layer on the top if needed. Seal well to keep moisture in, but don't wrap the meat too tight; leave some room for the steam.
Place the foil pouch on a foil-lined, broiler-safe, rimmed baking sheet. Cook the brisket for 3 hours (about 1 hour per pound) until very tender.
Turn off the oven and let the meat rest until it's cool enough to handle. Remove the brisket from the oven and open the foil pouch. Pour the cooking juices into a measuring cup. You can skim the fat from the top if you want (I don't).
Turn the oven to broil. Brush the meat with some of the cooking juices. Broil until the fat browns and starts to crisp, for about 2 minutes.
Allow the brisket to cool for a few minutes before slicing. Slice it against the grain and on the bias into ¼-inch slices. Serve it with the cooking juices for dipping.

Notes

You can use smoked salt for a more pronounced smoky flavor. If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
Beef brisket comes with a beautiful fat cap. Please don't remove it completely, either before or after cooking. It's the best part! But you can ask your butcher to trim it to a manageable thickness. ¼ inch is ideal.
Cook the brisket fat side up. This will allow some of the melting fat to seep into the meat, making it juicier and more flavorful.
Like other slow-cooked meats, oven brisket improves with time. You can keep the leftovers in the fridge, in an airtight container, for up to four days. Slice the leftovers and serve them cold, or reheat them covered in the microwave at 50% power.
You can freeze the leftovers in a single layer in freezer bags for up to three months. Thaw them overnight in the fridge and reheat them in the microwave.