Description
This oven-cooked beef brisket gives you the taste of Texas-style smoked brisket, without an actual smoker. A juicy beef brisket is coated with a tasty dry rub and then baked in the oven until tender and juicy.Â
Ingredients
Units
Scale
- 4-5 pound beef brisket
- 4 tablespoons smoked paprika
- 4 tablespoons dark brown sugar
- 2 tablespoon coarse salt
- 1 tablespoons ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon cumin
Instructions
Day before baking:
- Combine all dry rub ingredients in a small bowl and stir to mix.
- Lay the brisket on a cutting board and pat dry with paper towels.
- Coat the brisket thoroughly on all sides with the dry rub. Wrap tightly in two layers of aluminum foil and place in a baking dish or pan to catch any juices that might escape. Refrigerate 10 hours or overnight.
Baking instructions
- Remove the brisket from the refrigerator and unwrap. Allow to sit at room temperature one hour.
- Preheat oven to 300 degrees Fahrenheit. Place a rack in a large roasting dish. Lay foil in an “X” across the rack.
- Place the brisket, fat cap up, on the center of the criss-crossed foil. Wrap the brisket in the foil. Bake the brisket for 1 hour 15 minutes per pound or until internal temperature reaches 180 degrees.Â
- Open the foil and return the brisket to the oven for an additional 45 minutes or until the internal temperature reaches 195.
- Remove from the oven and allow the brisket to rest for 30 minutes before slicing against the grain and serving.
Notes
Do NOT try to cook this faster at a higher temperature. The brisket will turn out dry and tough. You must be patient when cooking a brisket, it takes a low and slow cooking approach to allow the meat to tenderize.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: main course
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 330
- Sugar: 6.5 g
- Sodium: 1916.5 mg
- Fat: 9.3 g
- Carbohydrates: 9.8 g
- Fiber: 1.7 g
- Protein: 49.9 g
- Cholesterol: 147.7 mg