Oven-Cooked Brisket
Ingredients
The meat
-
4
lb
Beef brisket (flat cut, preferably USDA Choice)
The seasoning
The broth
Instructions
- Trim the fat cap on the brisket to ¼-inch thickness.
- Season both sides of the brisket with dry rub and massage it into the meat. Place the brisket on a rack over a baking sheet.
- Cover tightly with foil and refrigerate to dry brine overnight or up to 24 hours.
- Preheat the oven to 300°F (148°C).
- Heat a stovetop-safe roasting pan on medium-high heat. Sear the brisket for 2-3 minutes on each side until browned.
- Remove the brisket and add the broth to the pan, scraping the browned bits. Place the rack back in the pan and put the brisket on top, fat side up. Insert a probe thermometer if using.
- Cover the pan tightly with foil and roast for 2.5 to 4 hours until the internal temperature reaches 200°F (93°C).
- Remove the brisket from the oven, keep it covered with foil, and let it rest for 20 minutes before slicing against the grain.
Nutrition Facts (estimated)
Servings
8
Calories
370
Total fat
16.7g
Total carbohydrates
1.7g
Total protein
49.5g
Sodium
mg
Cholesterol
mg
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