Dry Rubbed Oven Brisket
By christmas
Brisket is the cut of meat barbecue enthusiasts cook, in competitions, to determine the best in the world. Years are spent perfecting the perfect level of smoke, the correct spice blend, which wood to use, to sauce or not to sauce, the list goes on and on. While there is very little to agree on when it comes to the perfect brisket one thing is universal – you have to cook it “low and slow”. For the most tender meat with the perfect flavor pit masters will wake up in the wee hours to tend their brisket for an evening meal. This recipe has excellent flavor, can be done in the oven, and supports the wellness of a well-rested cook.
- 6
- Easy
- 15 mins
- 300 mins
- Average budget
Ingredients
- 2 tablespoons salt
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon brown sugar
- 2 teaspoons dry mustard
- 1 bay leaf, crushed
- 4 pounds beef brisket
- 1 1/2 cups water
- 1-2 teaspoons liquid smoke
- optional: 2 whole carrots, 2 stalks celery, 1 onion quartered
Preparation
Step 1
Preheat oven to 300 degrees Fahrenheit
Step 2
Mix all the dry ingredients together to make a dry rub: salt, chili powder, garlic powder, onion powder, black pepper, brown sugar, dry mustard, and bay leaf.
Step 3
Prepare a roasting pan with a roasting rack or alternatively use 2 whole carrots, 2 stalks celery, and 1 quartered onion as a roasting rack.
Step 4
Add water and liquid smoke to the roasting pan. The liquid prevents the drippings from burning before the brisket fat renders out.
Step 5
Place brisket onto rack fat side up and seal roasting pan with aluminum foil. This creates a mock smoke house capturing the liquid smoke steam inside of the roasting pan.
Step 6
Place brisket into the preheated oven until tender about 5 hours. To check the brisket insert a fork and turn slightly. The brisket will be very tender when done. This is easier to under cook than over cook.