Oven Roasted Beef Brisket
Slow-roasted oven beef brisket seasoned with a bold dry rub, baked low and slow until tender, then rested for maximum juiciness. No smoker needed.
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Equipment
- roasting pan with rack
Ingredients
- 5 pound Beef brisket
- 1/3 cup Brown sugar
- 2 tbsp Smoked paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Sea salt
- 2 tsp Black pepper
- 1 tsp Mustard powder
- 1 tsp cayenne powder
- 2 tsp Liquid smoke
Instructions
- In a small mixing bowl, combine the brown sugar, paprika, garlic powder, onion, powder, sea salt, black pepper, mustard powder, cayenne powder, and liquid smoke.
- Lay the brisket on a large piece of foil.
- Dry the brisket with paper towel and rub the seasoning over the entire brisket.
- Wrap the brisket in the foil tightly and refrigerate for at least 8 hours.
- Remove the brisket from the refrigerator and allow to rest at room temperature for 30 minutes before roasting.
- Remove the brisket from the foil and place on the rack. Fill the bottom of the roasting pan with 1 inch of water.
- Preheat the oven to 275℉. Insert a probe thermometer into the thickest part of the brisket.
- Roast in the oven until the internal temperature is 165℉ (for 3-4 hour).
- Wrap the brisket with foil and continue roasting until the internal temperature reaches 200℉.
- Remove the brisket from the oven, leaving the foil on and place in a cooler to rest for 2 hours.
- After the rest, slice 1/2 inch slices against the grain.
Nutrition
Serving: 0.25poundCalories: 175kcal
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