Easy Oven Brisket Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
6 servings
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Calories
582 kcal
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Course
Main Course
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Cuisine
Israeli
Easy Oven Brisket Recipe
Description
The brisket is prepared by trimming the fat to a quarter-inch and applying a dry rub combining kosher salt, black pepper, smoked paprika, ground cumin, onion powder, garlic powder, and mustard powder. This spice blend infuses both savory and smoky notes.
The meat is wrapped in a foil pouch allowing steam to build yet leaving space for moisture circulation, then slow-cooked in a preheated 300°F oven for three hours (approximately one hour per pound). This method gently tenderizes the brisket, breaking down connective tissues while locking in juices. Once cooked, the brisket is rested briefly before slicing thinly across the grain to ensure tenderness.
The slow cooking produces a melt-in-the-mouth texture with a subtle smoky-spice crust from the dry rub and oven roasting. The rendered juices can be skimmed for fat and used to add moisture when serving.
Leftovers can be refrigerated in an airtight container for up to four days, reheated gently, or frozen for longer storage. Proper trimming and cooking fat side up helps maintain juiciness and flavor throughout.
Ingredients
- 3 pounds beef brisket fat trimmed to ¼-inch thick
Dry Rub:
- 2 teaspoons kosher salt see notes below, Diamond Crystal brand
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 teaspoon cumin ground
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder dry
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
- Using smoked salt can increase the brisket's smoky flavor.
- If substituting Diamond Crystal kosher salt with other salts like Morton, halve the amount used.
- Keep a ¼-inch fat cap on the brisket to help retain moisture and flavor during cooking.
- Cook brisket fat side up so melting fat bastes the meat as it roasts.
- Store leftovers refrigerated in airtight containers for up to four days or freeze for up to three months.
- Reheat leftovers gently in the microwave at 50% power covered to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 582kcal | 29% |
| Protein | 42g | 84% |
| Fat | 44g | 68% |
| Saturated Fat | 17g | 85% |
| Sodium | 382mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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