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Slices of juicy, oven roasted beef brisket on a wooden board

PERFECT OVEN ROASTED BEEF BRISKET

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Description

Rubbed with a savory, peppery, dry rub and roasted low and slow, this brisket recipe is brilliant in its simplicity.

Ingredients

Scale
  • 2 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon paprika (if you like the smokey flavor, use smoked paprika)
  • 1 tablespoon dry mustard
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 6–7 pound beef brisket with a fat cap of at least ¼ inch

Instructions

  1. In a small bowl, combine all of the spices, salt, pepper, and brown sugar. Stir to combine.
  2. Remove the brisket from its packaging. Using your hands, rub water all over the brisket to dampen the meat.
  3. Rub the spice rub mixture over all sides of the brisket. Be sure to get the sides. Gently pat the rub into the meat. Wrap tightly in foil and refrigerate overnight for the best ‘bark’.
  4. When ready to roast, preheat your oven to 275 degrees. Remove the brisket from the refrigerator and allow to sit on your counter for at least 30 minutes to come up to room temperature.
  5. Lay the meat, fat side up, in a large roasting pan. The roasting pan should be at least 3-inches deep and large enough that none of the meat touches the sides of the pan.
  6. Cover the pan tightly with foil. Roast in the preheated oven for 4 ½ – 5 hours or until the internal temperature of the thickest part of the brisket reaches 180 degrees. Baste the brisket with pan drippings every 30 minutes.
  7. Uncover the pan and continue to roast the brisket for 1 ½ – 2 hours or until the temperature of the thickest part reaches 200 degrees.
  8. Remove the pan from the oven.
  9. Using large meat forks, carefully lift the meat from the pan and place onto a plastic wrap lined cutting board. Wrap the hot meat entirely in plastic wrap and then wrap the plastic wrapped brisket in newspaper, butcher paper or kitchen towels.
  10. Place the wrapped brisket in an insulated ice chest, a large toaster oven, or a microwave. You want to preserve as much heat as possible, while allowing the meat to rest for one hour.
  11. After one hour, unwrap the brisket and place on a cutting board. Using a sharp knife, cut the meat, diagonally, against the grain into thin slices.
  12. Serve warm.

Nutrition

  • Serving Size: 1

Find it online: https://eatsbythebeach.com/perfect-oven-roasted-beef-brisket/