Description
This simple oven-baked beef brisket recipe yields a tender, juicy cut of meat with a flavorful crusty bark. It is seasoned with a robust dry rub and slow-cooked to perfection, making it ideal for feeding a crowd and perfect for delicious leftovers.
Ingredients
Scale
Beef Brisket
- 5 lb Beef Brisket (flat cut preferred)
Dry Rub Seasoning
- 3 tbsp brown sugar
- 1 tbsp paprika (smoked or a variety of your choice)
- 4 tsp salt
- 2 tsp garlic powder
- 1 tbsp cracked black pepper
- 2 tsp onion powder
- 2 tsp dry mustard powder
- 1/2 tsp cayenne pepper
- 1½ tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp dried thyme
Instructions
- Prepare the Dry Rub: In a small bowl, combine all the dry rub seasoning ingredients (brown sugar, paprika, salt, garlic powder, black pepper, onion powder, dry mustard, cayenne, chili powder, cumin, and thyme) thoroughly.
- Season the Brisket: Pat the brisket dry with paper towels. Cover the brisket evenly with the dry rub seasoning using a spoon—do not rub the spices into the meat. Wrap it tightly with plastic wrap and refrigerate for at least 30 minutes, preferably between 8 to 24 hours for deeper flavor.
- Bring to Room Temperature: Remove the brisket from the refrigerator and unwrap it. Let it come closer to room temperature while you preheat your oven. The brisket can be baked regardless of its temperature once the oven is ready.
- Prepare Oven and Roasting Pan: Preheat the oven to 275 °F. Place a roasting rack inside a roasting pan or a baking dish large enough to hold the brisket comfortably.
- Place Brisket on Rack: Position the brisket fat-side up on the roasting rack. Pour water into the bottom of the pan up to the edge of the rack to maintain moisture during cooking. Cover the pan with its lid to trap heat and moisture.
- Initial Baking: Bake the brisket covered for 2 to 3 hours, or until an instant-read thermometer inserted into the thickest part registers 145 °F.
- Finish Baking Uncovered: Remove the lid and continue baking the brisket uncovered for another hour or until the internal temperature reaches between 190 °F and 205 °F for ultimate tenderness.
- Rest and Serve: Allow the brisket to rest for 30 minutes after removing it from the oven. Then slice thinly across the grain to serve.
Notes
- For best flavor, refrigerate the brisket with the dry rub for 8 to 24 hours before cooking.
- Using a roasting rack helps to keep the brisket elevated above the water, allowing for even cooking and moisture retention.
- Internal temperature between 190 °F and 205 °F is crucial to ensure the brisket is tender and easy to slice.
- Resting the brisket is important to allow juices to redistribute for a moist and flavorful bite.
- Leftover brisket makes excellent sandwiches or can be reheated gently for another meal.
- Prep Time: 15 minutes (plus 8 to 24 hours refrigeration for marinating)
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: beef brisket, oven baked brisket, dry rub brisket, tender beef brisket, simple brisket recipe, slow cooked brisket
