Oven Baked Brisket

Craving smoky Texas-style brisket but don’t have a smoker? This oven baked brisket delivers big barbecue flavor right from your kitchen, thanks to a clever shortcut: mesquite powder. Cooked low and slow, it turns out incredibly tender, juicy, and perfect for everything from holiday dinners to piled-high brisket sandwiches.

Course Main Course

Cuisine American

Keyword baked brisket, barbecue brisket, oven brisket, smoked brisket

Prep Time 1

Cook Time 7

Servings

Calories 464kcal

Author Laura Bashar

Ingredients

5 lb beef brisket
2 tablespoon brown sugar
2 tablespoon kosher salt
1 tablespoon coarse ground black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon chile powder
1 teaspoon mustard powder
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon ground mesquite powder

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Instructions

Combine the spices in a small bowl to make the dry rub and set aside.
Trim away any silver skin and excess fat from brisket. If you have a big brisket, cut it into two even halves. I like to keep my briskets around the 5-6lb sizes after they have been trimmed. Because the flat cut is leaner, be sure to leave a thin layer of fat on the top of the brisket. If you remove too much, your final brisket will be dry.
Coat the entire brisket, including the sides, with the dry rub and massage it into the meat.
Wrap the brisket tightly with aluminum foil, wrapping it in both directions to keep it sealed up. Refrigerate it for a minimum of 3 hours and up to 24 hours.
Bring the brisket to room temperature by taking it out of the refrigerator an hour before cooking it.
Preheat the oven to 275°F.
Insert an oven-safe meat thermometer into the thickest part of the brisket. Place the foil-wrapped brisket on a baking pan and place in the center of the oven. Bake until the internal temperature reaches 175 degrees F.
Carefully open or cut the foil to expose the brisket and continue baking until the internal temperature reaches 195-205 degrees F. This whole cooking time can take 6-7 hours so be patient!
Cover the brisket and let it rest on the counter for one hour. This allows the juices to redistribute evenly throughout the brisket.
Remember to cut the brisket against the grain. Serve with the pan juices and/or barbecue sauce.

Notes

Cooking Suggestions: If you are using table or sea salt, reduce amount to 1 tablespoon.

TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days. Reheat in the microwave or in hot pan with a little butter.

TO FREEZE: You can also freeze leftover brisket. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months

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