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Oven Beef Brisket Recipe

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This recipe for Oven Beef Brisket is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 beef brisket, 3-10 pounds
Rub (for 8 pound brisket):
6 teaspoons black pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper, optional
Directions:
Directions:
Preheat oven to 250ºF and get out a roasting pan big enough to hold the brisket and put a rack in the bottom. If you have a pan with a lid, use that one. Otherwise, get some aluminum foil at the ready. If not already trimmed, trim excess fat from the brisket, removing all but about 1/4" cover fat from the top and cutting out the thick "heel" of fat on the under side of the point. Combine all rub ingredients in a bowl. Use the full amount for an 8-10 pound brisket, half the amount for a 3-4 pound brisket. Sprinkle the rub all over both sides of the brisket and press it to adhere. Place it on the rack in the pan, fat side up. Cover with foil.
Bake covered, 6-14 hours, depending on size. No basting is necessary. Seriously. Just step off it. When the brisket is soft and jiggly remove the foil and bake an additional hour to get the spicy crust on it. Rest, covered, 30 minutes to 1 hour before slicing.
Slice thinly against the grain and serve.
Personal Notes:
Personal Notes:
This was simply the best meat I have ever cooked. Nice, tender and juicy.
To find your approximate cooking time, it’s about about 1.5 hours per pound.
3-4 pound brisket = 6 hours
5-7 pound brisket = 11 hours
8-10 pound brisket = 14 hours

 

 

 

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