Beef Brisket in Oven

Discover the Perfect Oven-Baked Beef Brisket

If you love the rich, smoky flavors of traditional Texas brisket but lack a smoker or live outside the Lone Star State, don’t worry! This oven-baked beef brisket recipe offers a delicious alternative. By blending the best of different brisket traditions and baking it low and slow, you can create a mouthwatering dish right in your kitchen.

Why You’ll Love This Recipe

This recipe is a fusion of flavors and techniques from Jewish and Texas-style brisket traditions. It brings together a flavorful rub, a savory barbecue sauce, and the comforting ease of using an oven. Whether you’re a brisket novice or an experienced cook, you’ll love how simple and satisfying this recipe is.

Kitchen Equipment You’ll Need

• Oven
• Baking sheet or baking dish
• Aluminum foil
• Medium-sized saucepot
• Measuring cups and spoons
• Small bowl
• Large measuring cup or bowl

Ingredients

Brisket

• 1 (3 – 5 pound) brisket, fat trimmed to about ¼-inch thick
• Salt, to taste
• Ground black pepper, to taste

Brisket Rub

• 1 packed tablespoon brown sugar
• 2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon mustard powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepper, or to taste (optional)

Barbecue Sauce

• 2 tablespoons butter (or rendered brisket fat)
• 1 cup finely chopped onion (about ½ of a large onion)
• 2 – 3 cloves of garlic, minced
• ⅓ cup packed dark brown sugar
• ½ cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 chipotle pepper in adobo sauce, minced (about 1 tablespoon)
• ½ cup apple cider vinegar
• ¼ cup bourbon
• Reserved brisket juices, skimmed of fat

Step-by-Step Instructions

1. Preheat the oven to 275°F (135°C) and place an oven rack in the middle of your oven.
2. Season the brisket with salt and black pepper.
3. In a small bowl, mix all the spice rub ingredients together until well combined.
4. Rub the spice mix all over the brisket, ensuring it covers all nooks and crannies.
5. Create a double-layered aluminum foil pouch for the brisket. Place two layers of foil on the counter, place the brisket (fat side up) on the foil, and wrap it tightly to seal in moisture.
6. Let the brisket sit with the spice rub for 3 to 24 hours in the refrigerator, or cook immediately.
7. Place the foil pouch on a baking sheet or dish and bake for 3 to 5 hours, depending on the brisket’s size.
8. Turn off the oven and let the brisket rest until cool enough to handle.
9. Pour the brisket juices into a large measuring cup, skim the fat, and reserve 2 tablespoons for the sauce.
10. Keep the brisket wrapped in foil and return to the warm oven while making the barbecue sauce.
11. In a medium-sized saucepot over medium heat, cook the onion until softened, about 4 to 5 minutes. Add garlic and cook for another minute.
12. Stir in brown sugar, ketchup, Worcestershire sauce, chipotle pepper, apple cider vinegar, and bourbon. Bring to a simmer and cook for 2 to 3 minutes.
13. Add the reserved brisket juices and simmer until the sauce has reduced to your desired consistency, about 15 minutes. Blend for a smoother sauce, if desired.
14. Remove the brisket from the oven, open the foil, and set the oven to broil.
15. Brush the brisket with a layer of sauce and broil until the top is lightly browned and the fat crisps.
16. Let the brisket cool slightly before slicing against the grain into ¼-inch slices. Serve with extra barbecue sauce.

Tips for Success

• For the best flavor, let the brisket marinate with the rub for several hours or overnight.
• Be sure to wrap the brisket tightly in foil to lock in moisture during cooking.
• Slicing against the grain ensures each bite is tender.

Additional Tips and Variations

• Try adding a splash of liquid smoke to the sauce for an extra smoky flavor.
• Adjust the cayenne pepper to your preferred level of heat.

Nutritional Highlights (Per Serving)

Calories: 450 | Protein: 35g | Carbohydrates: 20g | Fat: 22g | Fiber: 1g

Frequently Asked Questions (FAQ)

Q: Can I prepare this brisket in advance?

A: Yes, you can prepare the brisket up to the point of baking and keep it in the refrigerator for up to 24 hours.

Q: How do I store leftovers?

A: Store leftover brisket in an airtight container in the refrigerator for up to three days.

Q: Can I freeze this brisket?

A: Yes, slice the brisket and freeze it in a sealed container or freezer bag for up to two months.

Conclusion

This oven-baked beef brisket is a delightful way to enjoy the flavors of a traditional barbecue without needing a smoker. Try this recipe for your next family dinner or gathering, and don’t forget to share your experience and any tweaks you made. Happy cooking!