Oven Brisket Recipe
User Reviews
4.9
Oven Brisket Recipe
Description
The brisket is rubbed thoroughly with a combined mixture of salt, brown sugar, and spices, then placed on a rack over water mixed with liquid smoke in a roasting pan. It is covered tightly with foil and slow roasted at a low temperature of 250°F. An internal meat thermometer is used to monitor doneness.
Initially, the brisket is cooked until it reaches about 175°F, after which the foil is removed to allow the exterior to develop further and the internal temperature to rise to about 195°F, typically taking 5-6 hours. This gentle cooking process results in a tender, flavorful cut of meat with a balance of smoky and savory flavors.
The brisket can be dry brined by applying the spice rub several hours or even a day before cooking to deepen the flavor penetration. The finished brisket stands well on its own and also pairs nicely with sauces like Creamy Ranchero. Slicing against the grain will help maintain tenderness.
Ingredients
- 5-6 pound beef brisket not corned beef brisket, boneless flat-cut
- 2 tablespoons salt sea salt
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon dried mustard
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons thyme dried
- 1/4 cup liquid smoke any variety
Instructions
- Preheat the oven to 250 degrees F. Pour 3 cups water into the bottom of a large roasting pan with a rack and add the liquid smoke.
- In a small bowl, mix the salt, brown sugar, and all remaining spices until well combined. Rub the spice blend over the entire surface of the brisket and lay the brisket on the wire roasting rack. Insert an oven-safe meat thermometer into the thickest part of the brisket and cover the roasting pan tightly with foil. *If you have an oven with a built-in meat thermometer, run the wire out the side of the pan. If you are using a standard meat thermometer, insert it into the brisket, through the foil, so you can see the reading.
- Slow roast in the oven until the internal temperature reaches 175 degrees F. Then remove the foil and continue roasting until the internal temperature reaches 195 degrees F. Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.
- Take the brisket out of the oven and allow it to rest for 30 minutes before serving. Cover it loosely with foil to help retain the heat. Cut the brisket across the grain into thin slices, and serve warm.
Notes
- If possible, dry brine the brisket by rubbing it with the spice mixture and refrigerating for at least 4 hours or overnight to enhance flavor.
- This recipe is specifically for boneless flat-cut beef brisket, not corned beef brisket.
- Use a meat thermometer to check internal temperature accurately through the foil for consistent cooking.
- The slow roasting method takes about 5-6 hours at 250°F to reach ideal tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 6ounces | |
| Calories | 316kcal | 16% |
| Carbohydrates | 3g | 1% |
| Protein | 41g | 82% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 121mg | 40% |
| Sodium | 1171mg | 49% |
| Potassium | 676mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
