Over the last few years my husband and I have become a bit more adventurous with cooking different cuts of meat, including baby back ribs and now beef brisket. They always intimidated us before but now we’ve realized with a bit of patience and a great recipe, we too can easily create what we’ve loved eating in restaurants in our own homes!
This recipe is special because rather than cooking for hours on end on a grill or in a smoker it is slow roasted in your oven. While you won’t get the crunchy outside or that awesome smoke ring, you will get a very delicious and flavorful brisket that is very tender!
Please be sure to use a USDA choice cut of meat! This is definitely cut of meat in which garbage in equals garbage out. You do NOT to end up with tough meat. I used a two pound piece of Angus and simply halfed the spices and lowered the cooking time.
- 2 tablespoons chili powder
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1 bay leaf, crushed
- 4 pounds beef brisket, USDA choice trimmed
- 1½ cups beef stock
- Remove meat from fridge and allow it warm up, approximately 20 – 30 minutes.
- Preheat the oven to 350 degrees F.
- Combine all the spices, including the bay leaf to make your delicious rub. Season the raw brisket on both sides with the rub.
- Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock to pan and enough water to get you approximately a ½ inch of liquid in the roasting pan. Do not pour the liquid on top of your brisket however or you risk loosing the delicious rub!
- Lower oven to 250 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Temperature wise you are looking for a range of 195 to 205 degrees. Mine was about 200 and turned out amazing.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
It took about 3 to 3 1/2 hours total cooking time for my 2 pound brisket. We served it sliced with the juices. It worked great in rolls and then dipped in the broth.
My husband was in heaven!
The aroma that this brisket will give your house as it cooks is amazing. I can’t wait to make it again!
Disclosure: This recipe can be found on the Food Network and was slightly altered.