Need an easy main dish to serve a crowd? This Beef Brisket is tender, full of flavor and roasted in the oven.
My husband loves his smoker! When it’s too cold or rainy, I take over and make oven-roasted beef brisket. He doesn’t have to know that my brisket tastes better than his. Shhh!
My husband loves to use his smoker. I think it’s a man thing. But sometimes (just between you and me) his beef brisket comes out a little tough. Enter my stick-it-in-the-oven-and-forget-about-it beef brisket – so tender you can cut it with a fork! It’s the perfect main dish for a big crowd. Or you can cut it in half – before you cook it – and freeze half for later.
As a matter of fact, I served it this past Sunday and my family devoured it! This brisket serves around 15-20. We usually have leftovers for sandwiches the next day.
Beef Brisket In The Oven
Preheat the oven to 350º F. Cut brisket in half horizontally. Wash and trim, leaving 1/4″ layer of fat on the one side. Pat dry.
Mix the rub ingredients together and coat both sides of the briskets. Place briskets in two roasting pans. Roast, uncovered, for one hour.
Carefully remove the briskets from the oven and lower the temp. to 300º F. Pour the beef broth, liquid smoke and Worcestershire sauce around each brisket. Cover tightly with foil and bake for 4 hours.
Let rest 15-20 minutes before uncovering and slicing. Always slice brisket across the grain. Look for the parallel lines of muscle fiber running down the meat and slice across the grain.
Do You Cook Brisket Fat Side Up Or Down?
This is the age-old question when it comes to brisket. One side of brisket is covered with a layer of fat. You want to leave about 1/4″ of that layer of fat.
Some folks claim that if you leave the brisket fat side up, the fat drips down and tenderizes the brisket. The truth is, meat can’t absorb fat. It just melts and takes all the seasoning off and into the pan.
Ideally, place the fat side between the heat source and the meat and you’ll do just fine.
What To Serve with Beef Brisket
Whenever I roast beef brisket, I serve baked beans and coleslaw. Sometimes, I make potato salad. I always serve some type of rolls because some of the family members like to make a beef brisket sandwich.
Sweet Potato Casserole also pairs well with brisket. Macaroni and cheese is always a good choice.
How To Store Leftover Beef Brisket
Wrap the meat well and place in an airtight container. Brisket can be stored in the refrigerator for up to four days and frozen for up to three months.
How To Reheat Beef Brisket
If you have leftover brisket, make sure to save the juices as well. Place the brisket in a baking pan, along with the juices. Cover the pan tightly with foil and heat for 20 minutes at 300º F.
Helpful Hint: A typical 3-lb. brisket needs to roast for about 3 hours. As of May 24, 2011, the USDA recommends cooking whole meats to an internal temperature of 145 degrees F.
It’s a good thing to invest in an instant-read thermometer. If you leave the 10 lb. brisket whole, you will need to cook for approx. 9-10 hours. That is why I divide and conquer!
- 1 10-pound beef brisket
- 16 oz. Beef broth (2 cups)
- 2 teaspoons liquid smoke
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Salt
- 1 Tablespoon Garlic Powder
- 2 Tablespoons Chili Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Black Pepper
- 2 Tablespoons Brown Sugar
- 2 tsp. Ground Mustard
- Preheat oven to 350º F.
Cut brisket in half horizontally and wash and trim, leaving the layer of fat on the one side.
- With your hands, smear the rub over both sides of the brisket.
Place brisket in two roasting pans. Roast, uncovered, for one hour.
- Remove from oven and lower temp. to 300º F.
Pour the mixture of beef stock, liquid smoke and Worcestershire sauce around each brisket. Cover tightly with foil and bake for 4 hours.
Let rest 15 minutes before uncovering and slicing.
Serving Size1/2 lb.
Amount Per Serving Calories 669Total Fat 42gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 20gCholesterol 240mgSodium 552mgCarbohydrates 3gFiber 0gSugar 1gProtein 66g
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