On the Menu Tonight – Beef Brisket!
I’ve tried a few times, more than a few times, to cook a beautifully tender beef brisket and failed. The main failure was two things. The meat wasn’t tender and it wasn’t juicy.
I tried again today and we’re getting there. The meat wasn’t dry and it was more tender than the last time. Before I go on, there are a few main types of cook on a brisket in my opinion. There’s the oven roasted brisket your grandma did with the Lipton onion soup mix and there’s the competition BBQ pit-master brisket with the smoke ring. Tonight, I was going for the oven roasted version with the dry rub one would use when smoking the brisket. I didn’t do a braising liquid, or veggies – just the meat rubbed down with the BBQ rub. The rub was a simple, paprika, salt, pepper, onion powder, and garlic powder mix.
Similar to what the BBQ folks would do, I patted the meat dry with paper towels and then liberally coated all sides with my rub. I wrapped it in cling wrap and put it in the fridge over night.
For the day of the cook, I took it out of the fridge and let it come to room temperature and pre-heated the oven to 225 degrees. I put the meat in a cast iron braising pot, a Dutch oven will do fine if you don’t have a braising pot, and let it go for three hours. Here’s where the fail happened in the past. Most recipes I’ve read have you take it out around the three hour mark. Whenever I have done that, mine comes out tough. It tastes good, but it’s not that tender cut you are looking for. I cut the heat to 205 degrees and let it go another 1/2 hour.
When the timer goes off, pull it from the oven, but let it rest in the braiser for at least an hour. It will still be cooking, but coming down in temperature slowly. After it has had a chance to rest, slice it and serve with your choice of sides.
I hope the next time you decide to cook a brisket, you will try my version. Let me know how it turns out!
Oven Roasted Beef Brisket
Oven Roasted Beef Brisket
- 3 lb beef brisket
- 1/4 cup dry rub:
- 1 part onion powder
- 1 part garlic powder
- 1 part paprika
- 1 part ground black pepper
- 1 part Kosher Salt
Pat the brisket dry with paper towels
Liberally season the meat on all sides with the rub of your choice. I made my own, but feel free to use whatever rub you like
Wrap the meat in cling wrap and put back in the fridge over night (add'l days in fridge are fine)
Pre-heat the oven to 225 degrees
Put the meat in a cast iron braising pot with a heavy lid
Bake for 3 hours
At the three hour mark, lower oven temp to 205 degrees and let it bake another 30 minutes
Pull from the oven and let it rest at least an hour before serving