How to Cook Brisket in the Oven
How to cook brisket in the oven? Easy! Simply rub the meat with spices, bake in a foil pouch, then broil to crisp up the fat. Tender and juicy!
Servings 6 servings
Calories 582kcal
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
Nutrition
Serving: 6oz | Calories: 582kcal | Protein: 42g | Fat: 44g | Saturated Fat: 17g | Sodium: 382mg