Beef Brisket Smoked In The Oven
The best Texas style brisket is tender without falling apart while slicing, and it has that thick layer of smoky, peppery bark surrounding each slice. This recipe meets all of those standards.
Brisket was a new cut of meat, you might say, at our house growing up as a teenager.
When my mother first started cooking brisket, she would cook them in the oven at first, and then, when she got a smoker, she started smoking them.
The best part about my mother cooking brisket was not how she cooked them but how she selected the one to buy.
The briskets you buy in Texas are usually known as a packer cut—this means that it’s the entire chest muscle, and most of the time covered with a generous layer of fat and weighs anywhere from seven to eleven pounds.
The briskets you buy in Texas are usually known as a packer cut—this means that it’s the entire chest muscle, and most of the time covered with a generous layer of fat and weighs anywhere from seven to eleven pounds.
Her secret to picking out an excellent brisket was that if you could fold them in half, you would get a lean one. Her theory was that lean meat folds and fat doesn't. Isn't that the way we are, too (grins).
So it worked for her then, and it works for me now. You can see me standing at the meat counter, checking all the briskets by folding them until I find a lean one.
So it worked for her then, and it works for me now. You can see me standing at the meat counter, checking all the briskets by folding them until I find a lean one.
Some people look at me funny, and I have even had some ask me what am I doing?
Some agree, and some don't, but I leave with a terrific brisket.
Some agree, and some don't, but I leave with a terrific brisket.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR VERY OVEN SMOKED BRISKET?
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WHAT YOU WILL NEED TO MAKE OVEN SMOKED BRISKET
- Liquid Smoke
- McCormick Montreal Grill Mate Steak Seasoning
- Salt and Pepper
HOW TO MAKE OVEN SMOKED BRISKET
- Trim brisket of excess fat, but leave a nice layer for a wonderful flavor.
- Remove the brisket from the refrigerator, place brisket fat side up on a rack inside a roasting pan, pour liquid smoke over the brisket, then generously season with salt and pepper.
- Let sit for 1 hour to come to room temperature.
- Preheat oven to 275 degrees F.
- Generously sprinkle Grill Mate Steak Seasoning on top of the fat side, covering all the way to the edges and tightly covering with foil.
- Slow roast in the oven until the internal temperature reaches 175 degrees F. Remove the foil and continue cooking until the internal temperature reaches 200 degrees F.
- I baked this one in the oven for 7 hours. The rule of thumb is to cook the brisket for 1 hour per pound. Using an internal meat thermometer when inserted in the thickest part of the meat.
- Remove from oven and transfer to a cutting board and let rest for 15-20 minutes before slicing.
- Serve with barbecue sauce.
- At the end of the resting time, I sliced the brisket and put it back in a baking dish and poured barbecue sauce over it, and baked it for an additional 30-40 minutes.
WHERE YOU MAY SEE THIS RECIPE
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Originally published April 2010. Updated June 2023.
