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oven cooked beef brisket

Oven Cooked Beef Brisket

Course Main Course

Ingredients
  

  • 1 6-10lbs brisket, point cut preferably
  • 1 tsp dry mustard
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp cracked black pepper
  • 1 tbsp brown sugar
  • 1 quart beef broth or stock
  • 3-4 tbsp kosher salt

Instructions
 

  • Place the brisket in the roasting pan on a rack one day before you plan to cook it. Rub the salt over the surface of the meat, only using enough to get an even but not overly thick coating. Let the brisket dry brine overnight in the refrigerator with a lid over the pan
  • Take the brisket out of the refrigerator about 1 hour before you plan to cook it so it can come to room temperature. After about 45 minutes, preheat the oven to 350 degrees F
  • Mix the seasoning ingredients together and rub them onto the surface of the meat. Don’t worry about any salt you knock loose in the process. Put the brisket in the oven
  • Let the brisket roast uncovered for 1 hour. Take the roasting pan out and add the beef broth or stock so there is at least ½ inch of it in the bottom of the roasting pan. Lower the oven temperature to 275 and place the lid on the roasting pan. Continue cooking for up to 2 hours longer, until the brisket has an internal temperature of 180 degrees F

Notes

*Photo by Tony Sava licensed under CC BY-SA 2.0