How To Cook Brisket In The Oven

Don't have a smoker? Learn how to cook brisket in the oven instead! This EASY beef brisket recipe is quick to prep and pefectly tender.
Find the full recipe, including tips, step-by-step photos, and storage instructions, and save it in your account at: https://www.wholesomeyum.com/how-to-cook-brisket-in-the-oven/
Ingredients

Free: Healthy Freezer Meals Recipe Ebook
Get It NowInstructions
-
Trim the fat cap on the brisket to 1/4-inch thickness. (Do not remove all the fat!)
-
Season both sides of the brisket with dry rub. Massage the rub into the meat. Place the brisket onto a rack nestled over a baking sheet.
-
Cover tightly with foil and place in the fridge to dry brine overnight, or up to 24 hours.
-
The next day, preheat the oven to 300 degrees F (148 degrees C).
-
Heat a stovetop-safe roasting pan over two burners on the stovetop over medium-high heat (the pan needs to have a rack for later, but remove the rack for this step). Once hot (a drop of water added will sizzle), add the brisket and sear for 2-3 minutes, until browned on the bottom. Use tongs and a turner to carefully flip the brisket and sear for 2-3 minutes again, until browned on the other side.
-
Remove the brisket from the pan. Add the broth and use a wooden spoon to scrape and browned bits from the bottom of the pan. Add the rack. Place the brisket onto the rack, fat side up. If using a probe thermometer, add the probe to the center of the brisket now. Cover the pan tightly with foil.
-
Roast in the oven for 2.5-4 hours (or 38 to 60 minutes per pound of meat), until fork-tender and internal temperature reaches 200 degrees F (93 degrees C). (If possible, use a probe thermometer to monitor temperature, to avoid opening the oven and uncovering the sealed foil.)
-
Remove the brisket from the oven, keep it covered with foil, and rest for 20 minutes before slicing. Slice thinly against the grain.
Recipe Notes
Serving size: 1/3 lb cooked brisket (equivalent to ~1/2 lb raw)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We'd LOVE for you to share a link with photo instead. :)