Description
This oven baked brisket recipe is the perfect hands-off method to achieve a tender and flavorful brisket without the need for a grill, featuring a savory dry rub and a slow cooking process for incredible results.
Ingredients
Units
Scale
For the Brisket
- 1 whole brisket, 3-4 pounds (Flat cut is preferred for even cooking.)
For the Dry Rub
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder or cayenne (Optional for heat)
For Baking
- 1 to 2 cups beef broth (For moisture at the bottom of the pan.)
- 1 piece aluminum foil (To cover the brisket tightly while cooking.)
Instructions
Preparation
- Season the brisket with the dry rub at least 45 minutes before baking or the night before for best results.
- Trim the fat cap down to 1/4 inch and remove any silver skin before seasoning.
Cooking
- Preheat the oven to 275°F (135°C).
- Line a roasting pan with foil for easy cleanup.
- Place the brisket fat side up and rub it all over with the dry rub, pressing it in.
- Add 1 to 2 cups of beef broth to the bottom of the pan, without pouring it over the brisket.
- Cover the brisket tightly with foil.
- Bake for about 1 to 1.25 hours per pound, checking for tenderness starting at about 6 hours for a 4-pound brisket.
- Uncover the brisket about 30 to 60 minutes near the end to develop bark, then allow to rest before slicing.
Notes
Brisket is best sliced against the grain. Allowing it to rest is crucial for juicy slices. If using leftover brisket, store in an airtight container with some of its juices for optimal flavor.
- Prep Time: 45 minutes
- Cook Time: 6 hours 30 minutes
- Category: Dinner, Main Course
- Cuisine: American, Barbecue
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 900
- Fat: 35
- Saturated Fat: 15
- Carbohydrates: 10
- Protein: 30
