How To Cook Brisket In The Oven

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.