Captain Tripp's Amazing Oven Brisket
This is so easy, tasty, and tender. The possibilities for the leftover brisket are endless. We make brisket tacos, brisket chili, chopped BBQ sandwiches, or freeze some of the sliced brisket for a meal later. Just wrap the leftover sliced brisket in foil with a little juice and heat in the oven. YUM!
This is so easy, tasty, and tender. The possibilities for the leftover brisket are endless. We make brisket tacos, brisket chili, chopped BBQ sandwiches, or freeze some of the sliced brisket for a meal later. Just wrap the leftover sliced brisket in foil with a little juice and heat in the oven. YUM!
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground black pepper
- 2 teaspoon dry mustard
- 5 pound beef brisket rinse well in cold water
- 2 tablespoon chili powder
- 2 tablespoon sea salt
- 2 tablespoon packed brown sugar
- 2 bay leaves crushed
- 1 can (14 oz) swanson's beef broth reduced sodium is what i use
- Carbohydrate 5.86064199998995 g
- Cholesterol 140.6136347 mg
- Fat 17.4468608345579 g
- Fiber 1.1875500005046 g
- Protein 47.8172625324213 g
- Saturated Fat 5.9637427915154 g
- Serving Size 1 1 Serving (238g)
- Sodium 1243.08258827369 mg
- Sugar 4.67309199948535 g
- Trans Fat 2.56209041650644 g
- Calories 381 calories
Step-by-step
- Make a dry rub by combining chili powder, sea salt, garlic powder, black pepper, onion powder, brown sugar, dry mustard, and crushed bay leaves in a bowl. Stir and mix well.
- Season the brisket on both sides with the rub, using it all.
- Place the brisket, fat side up, in a roasting pan and roast, uncovered for 1 hour in preheaded oven at 350 degrees.
- Take the roasting pan out of the oven and add the beef broth to the sides of the pan - you don''t want to rinse off any of the rub.
- Lower the oven to 300 degrees, cover pan tightly with foil and cook an additional 3 1/2 hours for a five pound brisket.
- Add about 1/2 hour for every additional pound over five pounds.
- You can cook it longer to get it very, very tender, but I usually don''t.
- If you want to cook it longer, reduce the heat to 200 degrees and let it cook for a few more hours.
- Trim off most of the fat, slice the brisket and pour some juice over it before serving.
- If you''re going to freeze some of the brisket, freeze some of the juice with it.
- This smells incredible while it''s cooking and you won''t be able to wait to serve it!
Dry spices alone cannot penetrate thick muscle fibers without adequate time to dissolve and pull moisture from the surface. Combining chili powder, sea salt, garlic powder, black pepper, onion powder, brown sugar, dry mustard, and crushed bay leaves creates an aggressive crust, but the real chemistry happens inside the oven when connective tissue breaks down into gelatin. Placing the beef fat side up during the initial high-heat roast ensures that rendering fat continuously bastes the upper surface, while pouring beef broth down the sides of the roasting pan preserves the spice coating rather than washing it away.
Selecting Accompaniments and Adjusting Spices
Heavy beef requires bright, acidic sides to balance the richness on the plate. Vinegar-based slaws, crisp pickles, or sharp mustard potato salads cut through the dense protein far better than heavy starches. Regarding ingredient swaps, replacing brown sugar with muscovado sugar adds more molasses depth, though white granulated sugar will burn faster under the dry heat. If onion powder runs out, dehydrated minced onion yields a similar pungent note once hydrated by meat juices during the long braise, while smoked paprika makes a viable stand-in for chili powder if adjusted downward by twenty percent to prevent excessive bitterness.
- Use a heavy-duty metal roasting pan rather than glass to prevent thermal shock when adding broth.
- Ensure the aluminum foil seal is airtight during the three-and-a-half-hour braise at 300 degrees Fahrenheit to trap moisture.
- Slice the meat strictly against the grain to shorten muscle fibers and guarantee tender bites.
