Oven-Roasted Beef Brisket
Whip up a Texas-inspired beef brisket in the comfort of your own home!
See more from Stephanie Kay at www.kaynutrition.com
- 5-pound beef brisket
- 3 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons salt
- 1 tablespoon black pepper, ground
- In a small bowl, add the spices, salt and pepper and stir to combine.
- Place the brisket on a large cutting board and then sprinkle and rub the spice mixture all over the brisket until covered on all sides.
- Place a wire baking cooling rack on a baking sheet and transfer the beef brisket onto the rack.
- Tightly cover the entire baking sheet with the brisket with aluminum foil and then transfer it to the fridge overnight, up to 12 hours, or for at least 1 hour.
- The next morning, remove the brisket from the fridge at least 1 hour prior to cooking.
- Preheat the oven to 275°F.
- Once the brisket has sat a room temperature for at least 1 hour, remove the aluminum foil from the top of the brisket, but set it aside to use later, and insert a meat thermometer, we recommend MEATER®, into the centre of the brisket.
- Leaving the brisket on the rack and baking sheet, transfer the uncovered brisket to the oven to cook until it reaches an internal temperature of 165°F. This should take roughly 3 hours; check the internal temperature regularly to ensure it does not overcook.
- Once the brisket has reached an internal temperature of 165°F remove the baking sheet with the brisket from the oven and pour any liquid that has settled on top of the brisket onto the baking sheet.
- Place a large piece of aluminum foil or butcher’s paper on a cutting board, transfer the brisket on top and then loosely wrap the brisket in the foil or paper.
- Transfer the wrapped brisket to another baking sheet and return it to the oven to cook until it wiggles like jelly, this usually happens somewhere between 195 and 205°F, typically at around 203°F. This should take roughly 2 hours; check the internal temperature regularly to ensure it does not overcook.
- While the brisket is cooking, use the pan drippings to make a jus for the brisket. Place the baking sheet onto a burner(s) on medium heat, add ½ cup of water, and scrape the pan drippings until they release and mix with the water. Add more water as needed.
- Once you’ve scraped up all of the pan drippings, strain the pan dripping mixture into a small saucepan to remove any chunky bits, and warm the jus for 2-3 minutes until slightly thickened. Once cooked, remove it from the heat and set it aside.
- Once the brisket reaches an internal temperate of 203°F remove it from the oven and allow to rest for at least 1-2 hours before slicing. This step is critical to ensure it reabsorbs the juices and no juices are lost when slicing.
- Once rested, slice the brisket thinly against the grain and serve with jus.