Written By Tessa Strandquist
I used to think cooking a beef brisket was way too challenging for me as an average home cook, and best left to the experts. But it turns out, that's not the case at all!
This oven-baked beef brisket recipe delivers the distinctive flavor of a Texas-style smoked brisket, all without the need for a smoker. The brisket is coated in a dry rub and then baked in the oven until tender, resulting in a rich, meaty flavor and a delightful texture when cooked to perfection.
The brisket, a cut from the lower chest area of the steer, is known for its toughness. This is because it’s located in a high-muscle and tendon area. But with the right cooking techniques, this tough cut can be transformed into a tender, flavorful dish.
A whole brisket is composed of two distinct parts: the 'flat' and the 'point.' The flat, which has less fat, and the point, which is predominantly fat with very little meat, offer different culinary possibilities. For instance, you can use the other half for a different recipe, such as corned beef or burnt ends, if you prefer.
The key to a good brisket is the marbled fat that runs throughout the meat. This fat keeps the beef tender and juicy and makes a brisket so delicious!
Preparation is minimal but takes some time in the oven. For the best flavor, you can start the brisket a day before cooking and let it marinate in the dry rub overnight. If you don't have the time for that, a few hours will do.
To prepare the brisket, remove it from the packaging, place it on a cutting board, and pat it dry with a paper towel to prevent steaming. Then, spread a generous amount of brown sugar and dry rub on top (see below for dry rub recipe). Approximately 1 cup of brown sugar and 1/3 to 1/2 cup of dry rub should be enough to cover the brisket, with more needed if it's over 5 lbs. Flip the brisket and repeat the process.
Once the brisket is rubbed, wrap it tightly in foil and refrigerate it overnight (up to 24 hours). Before cooking, take the brisket out of the refrigerator, unwrap it, and let it come to room temperature.
Dry Rub Recipe:
5 tablespoons paprika
3tablespoons salt
2tablespoonsgarlic powder
2tablespoonsonion powder
1tablespoonblack pepper
1tablespoondried parsley
2teaspoonscayenne pepper
2teaspoonsground cumin
1teaspoongroundcoriander
1/4teaspoonchili powder
1teaspoondried oregano
1 cupbrown sugar
1Strandquist Family Farm brisket (4-8 lbs.)
Step One. Preheat the oven to 300°F. Ovens can vary, so if you prefer, you can try a lower setting at 250-275°F. It will take longer, but it's another option to ensure you don't accidentally dry out your brisket. Place a rack inside the large roasting pan. Cover the brisket loosely with a couple of sheets of foil and place it on the rack with the fatty side facing up. (If desired, you can line the bottom of the roasting pan with aluminum foil to catch any drippings.
Step Two. Please note the following instructions for cooking a brisket:
Place the brisket in the oven and bake for approximately 1 hour and 15 minutes per pound until it reaches a temperature of 170-180°F. For example, a 4 1/2 lb. flat brisket took about 4 hours and 15 minutes to cook initially. However, after cooking a 7 lb. whole brisket, it took over 5 hours to reach 180 degrees. Use a meat thermometer to measure the temperature at the thickest part of the brisket.
Step Three. Once it reaches 180°F, open the foil and bake the brisket uncovered for an additional 30 to 45 minutes until it is tender and juicy, reaching an internal temperature of approximately 190-195°F (to avoid drying out).
Step Four. Patience is key. Transfer the brisket to the cutting board, tent it with a sheet of foil, and let itrest for at least 30 minutes. This resting period is crucial for the brisket to reach an almost perfect 200 degrees.
Step Five. Make sure to cut the brisketagainst the grain!
If you're in the market for some delicious brisket, Click Here to get a brisket in the Grillers Box and enjoy it today!
Warmly,
Tessa
Tessa Strandquist
