Sweet and savory Oven Brisket is roasted to fork tender readiness with plenty of natural beef flavors for a comforting and delicious main course everyone will enjoy. Serve with rice or on a bed of fresh mashed potatoes for a complete balanced meal. Baked beans, coleslaw, corn on the cob, macaroni & cheese, Texas toast or French bread also make good partners for this hearty meal. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week.
Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Brisket can be very tough if not allowed to cook properly. Follow the directions for guaranteed tender and delicious results. Thanks for visiting and see you again soon.
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In a bowl: combine all the dry rub ingredients together and mix.
Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat. Rub the dry ingredients on both sides of the brisket (It’s going to be a very thick coat of the seasoning). Cover and refrigerate for 12 hours or up to 24 hours.Â
Remove the meat from the refrigerator and let sit for 1 hour before cooking. Preheat the oven to 275°F. Wrap the baking sheet in aluminum foil for easy cleaning later.
Wrap the meat with aluminum foil. Place the meat on the baking sheet. Place the baking sheet in the middle of the oven. Cook for 5 hours (1 hour per-lb).
In the last hour, remove the baking sheet from the oven and place on a flat surface. Then carefully remove and discard the aluminum foil that is covering the meat (including the liquid). Center the meat on the baking sheet. Cook uncovered for 1 hour. Optional: broil on low for 5-8 minutes for a crust.Â
Remove meat from the oven. Let rest for 30 minutes.
Slice the meat against the grain.
Serve & Enjoy!
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Oven Brisket
Ingredients
- 6 lbs brisket (flat or point)
Rub
- ¼ cup brown sugar
- ¼ cup smoke paprika
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp mustard powder
- 2 tbsp salt
- 2 tbsp ground cumin
- 1 tbsp black pepper
- 1 tsp ground cayenne pepper ¼-½ tsp if you don't like it spicy
Instructions
Marinate
- In a bowl: combine all the dry rub ingredients together and mix.
- Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat. Rub the dry ingredients on both sides of the brisket (It's going to be a very thick coat of the seasoning). Cover and refrigerate for 12 hours or up to 24 hours.
Cook
- Remove the meat from the refrigerator and let sit for 1 hour before cooking. Preheat the oven to 275°F. Wrap the baking sheet in aluminum foil for easy cleaning later.
- Wrap the meat with aluminum foil. Place the meat on the baking sheet. Place the baking sheet in the middle of the oven. Cook for 5 hours (1 hour per-lb).
- In the last hour, remove the baking sheet from the oven and place on a flat surface. Then carefully remove and discard the aluminum foil that is covering the meat (including the liquid). Center the meat on the baking sheet. Cook uncovered for 1 hour. Optional: broil on low for 5-8 minutes for a crust.
- Remove meat from the oven. Let rest for 30 minutes. Slice the meat against the grain.
Serve and enjoy!
Video
Beef Recipes
Main Courses
