Oven-Baked Brisket
People who have never had brisket cooked in the oven often think that the brisket will lack flavor, but that is not the case at all. I personally season my smoked and baked briskets the same.
People who have never had brisket cooked in the oven often think that the brisket will lack flavor, but that is not the case at all. I personally season my smoked and baked briskets the same.
- Carbohydrate 9.76240000572296 g
- Cholesterol 0 mg
- Fat 7.27090000312516 g
- Fiber 2.55100007135348 g
- Protein 3.71680000332202 g
- Saturated Fat 1.15046000051128 g
- Serving Size 1 1 recipe (294g)
- Sodium 1085.74500173054 mg
- Sugar 7.21139993436948 g
- Trans Fat 0.260970000095837 g
- Calories 114 calories
Step-by-step
- Preheat the oven to 275 F.
- Make sure that the meat is nice and clean , then pat dry it.
- Do NOT remove all of ( if any) of the fat from the brisket.
- Drizzle 2 tbsp of olive oil all over the brisket, and rub the oil all over the brisket.
- Liberally sprinkle the barbecue rub all over the brisket, and massage it in.
- Place all of the onions and peppers into a heavy roaster pan or dutch oven ( I used my dutch oven).
- Next combine the beef broth and the liquid smoke , then pour it into the roaster or dutch oven.
- Place the brisket on top of the onions and peppers( fatty part facing up), and then cover the roaster pan or dutch oven.
- Let the brisket cook for 6 hours.
- Remove the brisket from the oven, and uncover it, and place the brisket back into the oven, uncovered, for another 1 to 1 & 1/2 hours.
- Remove the brisket from the oven, and let the meat rest for 20 minutes before cutting into it.
- Enjoy!
Swapping standard liquid smoke for smoked paprika alters the aromatic profile significantly, trading sharp chemical wood-smoke notes for earthy, spice-driven depth. Heavy cast-iron Dutch ovens distribute thermal energy far more evenly than thin aluminum roasting pans, preventing hot spots that scorch the foundational bed of chopped onions and sweet peppers during a long braise.
Maintaining a steady 275 degrees Fahrenheit oven environment ensures the collagen within the connective tissue melts into gelatin without tightening the muscle fibers into tough leather. Leaving the thick fat cap intact protects the lean meat from drying out while releasing rendering fats that enrich the surrounding beef broth. Uncovering the heavy vessel for the final 90 minutes of cooking allows excess moisture to evaporate, concentrating the pan juices and encouraging the barbecue rub to form a tacky surface crust.
Allowing the beef to rest undisturbed for precisely twenty minutes before slicing redistributes the internal moisture throughout the muscle fibers instead of pooling on the cutting board. Wrapping leftovers tightly in heavy-duty aluminum foil preserves moisture for up to four days in a standard refrigerator.
