Easy Oven-Baked Brisket

How to cook brisket in the oven? Easy! Simply rub the meat with spices, bake it in a foil pouch, then broil to crisp up the fat. Tender and juicy!

Course Main Course

Cuisine Jewish

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Servings servings

Calories 582kcal

Author Vered DeLeeuw

Ingredients

3 lb. brisket fat trimmed to ¼-inch thick

Dry Rub:

2 teaspoons Diamond Crystal kosher salt (or smoked salt)
1 teaspoon black pepper
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard

Instructions

Preheat the oven to 300 degrees F. Look at the raw brisket and locate the direction of the grain. When it's cooked, you will want to cut against the grain.
In a small bowl, mix the rub ingredients together. Gently rub the spice mix all over the brisket.
Make a foil pouch: place the brisket, fat side up, on two layers of foil. Pull the edges of the foil up around the brisket and wrap it. Use a third foil layer on the top if needed. Seal well to keep moisture in, but don't wrap the meat too tight - leave some room for the steam.
Place the foil pouch on a foil-lined, broiler-safe, rimmed baking sheet. Cook the brisket for 3 hours (about 1 hour per pound).
Turn off the oven and allow the brisket to rest until it’s cool enough to handle.
Remove the brisket from the oven and open the foil pouch. Pour the cooking juices into a measuring cup. You can skim the fat from the top if you want (I don't).
Turn the oven to broil. Brush the brisket with some of the cooking juices. Broil the brisket until the fat browns and starts to crisp, about 2 minutes.
Allow the brisket to cool a few minutes before slicing. Slice the brisket against the grain and on the bias into ¼-inch slices, as shown in the video, and serve with the cooking juices for dipping.

Video

Notes

Beef brisket comes with a wonderful fat cap. Please don't remove it completely, before or after cooking. It's really the best part. But do ask your butcher to trim it into a manageable thickness - ¼ inch is ideal.

Then, you should cook it fat side up. This will allow some of the melting fat to seep into the meat, making it juicier and more flavorful.

Nutrition