Tender Oven Brisket (Print Version)
# Ingredients:
→ Main Protein
01 -
3½ to 4½ pounds beef brisket flat cut, with fat layer trimmed to ¼ inch thickness
→ Aromatic Spice Blend
02 -
1 tablespoon dried thyme
03 -
1 tablespoon smoky paprika
04 -
2 teaspoons coarse black pepper, freshly cracked
05 -
2 teaspoons kosher salt
06 -
1 teaspoon onion powder
07 -
½ teaspoon garlic powder
08 -
½ teaspoon cayenne pepper (adjust to heat preference)
09 -
½ teaspoon ground cumin
→ Flavor Enhancers
10 -
2 tablespoons Worcestershire sauce
11 -
1 cup barbecue sauce
# Instructions:
01 -
Heat your oven to 300°F. If needed, trim the brisket's fat cap down to about ¼ inch using a sharp knife. Combine all the dry spices in a small mixing bowl and set aside for the rub.
02 -
Place your brisket in a spacious baking dish and generously sprinkle the spice mixture over the entire surface. Massage the seasoning into both sides of the meat with your hands, ensuring every inch is well-coated.
03 -
Position the brisket with the fat side facing up, then drizzle the Worcestershire sauce and barbecue sauce over the top. Use a butter knife to spread the sauce evenly across the meat's surface.
04 -
Seal the baking dish completely with aluminum foil and slide it into the preheated oven. Let it cook undisturbed for exactly 2 hours - resist the urge to peek!
05 -
Carefully remove the pan and peel back the foil. Flip the brisket to the other side, re-cover tightly with foil, and return to the oven for another 1½ to 2 hours until it's tender enough to slice effortlessly.
06 -
Take the brisket out and transfer it to a clean cutting board. Slice against the grain, spoon some of the rich pan juices over the slices, and serve while hot.
# Notes:
01 -
When trimming the fat cap, leave about ¼ inch of fat to help lock in moisture and add richness to the cooking juices.
02 -
Always slice against the grain by looking for the direction of the muscle fibers and cutting perpendicular to them for maximum tenderness.
03 -
Leftover brisket keeps well wrapped in foil in the refrigerator for 3-4 days.
04 -
For reheating, use low heat (250°F oven) with foil cover, or add a splash of broth when microwaving to maintain moisture.