Brisket Recipe
You are in for a surprise by this delicious and easy-to-make recipe for How to cook a brisket using an Oven. This main course is quite tasty, juicy, and yummy. You are in for a treat as this homemade Brisket is what you will enjoy.
Equipment
- Aluminum foil
- Roasting pan
Ingredients
- 4.5 lb Beef brisket
- ½ cup Dry rub
Instructions
Meat rub and refrigerating:
- Mix the dry rub ingredients. (This recipe for dry rub will be enough for a 6 lb brisket.)
- Grab the brisket flat out of the packet, spread it on a slicing board, and with a paper towel stroke it dry.
- Sprinkle an ample amount of dry rub on top, turn the brisket around, and scattered a great portion of dry rub over that side. Be certain there is an adequate quantity of seasoning and rub it all around the sides of the brisket. Pat the rub into every part and ensure it’s adequately coated all over.
- Enfold rubbed brisket in some layers of foil, wrapping it tightly. Put the wrapped brisket in a pan or a dish assuming some juices spread out so that it doesn’t drip all over the fridge.
- Refrigerate the brisket for a short term or for about 12 hours. Carry the brisket out of the fridge an hour before cooking it, tear it open, and let it maintain room temperature.
Baking the brisket in an Oven:
- Heat up the oven to 300°F (149°C) and put a rack inside the big roasting pan. Spread a few sheets of foil that are lengthy enough to slackly shroud the brisket, criss-cross, above the rack. (You can cover the bottom of the roasting pan with aluminum foil to capture whatever grease that might dribble around.)
- Set the brisket, fat top in an upward position, in the center of aluminum foil prepared in the roasting pan. Place the aluminum foil together and seal it, covering the brisket slackly, leaving a small space between the foil and the brisket.
- UPDATE: Put it in the oven and bake for approximately 1 hour and 15 minutes for every pound, till the beef brisket gets to roughly 180° F. Apply a meat thermometer to gauge the thickest (chunkiest) portion of the brisket. (My 4.5 lb brisket takes approximately 5 hours 30 minutes but there are numerous factors that can influence the same time. The meat itself will take additional time and brisket can also slow at a specific temperature in the oven similar to a smoker. Apply a leave-in meat thermometer to observe the temperature of your brisket and in that method, believe me, you don't have to be opening the oven.)
- Unfurl the foil and put it back in the oven. Bake brisket for extra 45 minutes - 1 hour.
Let it rest (marinate):
- Bring the brisket out onto the slicing board, cover it with a sheet of foil, and let it rest (marinate) for about 30 minutes.
- Be assured to slice the brisket against the grain.
Notes
SPECIAL NOTE: Start preparing the brisket a day before cooking it. Giving it time to absorb the flavors and softness from the dry rub instantly will give you a much more satisfactory outcome.
Nutrition
Serving: 8gCalories: 474kcalCarbohydrates: 0gProtein: 74.4gFat: 15.9gSaturated Fat: 6gCholesterol: 228mgSodium: 828mgPotassium: 1028mgFiber: 0gSugar: 0gVitamin C: 0mgVitamin D: 0µgCalcium: 3mgIron: 48mg