The Best Oven Baked Brisket is All About The Marinade & Rub
Oven Baked Brisket is often one of those cuts of meat that puts fear in some folks due to the price, much like a rib roast. Have no fear this recipe is pretty straight forward without secret special sauce or kitchen ninjary magic involved. The spice rub used for this recipe you more than likely can find in your pantry, a little prep work and the oven does the magic.
For this brisket, I actually bought a whole brisket and broke it down myself. Youtube was a major help to show me how to break it down. I will post how to do it in another post along with the video if you feel brave enough to man handle a big ole hunk of meat. I digress. So I chose to use the flat part of the brisket which was about 3 lbs. The flat is the cut that is generally equal in thickness so it cooks easier and evenly.
Prepping This Brisket Starts The Night Before
The night before you are going to cook this brisket in the oven, we need to get the rub on it and let it marinate and absorb all of those yummy spices into the meat. This marinade also helps breakdown the meat so it is even more tender, thanks to the vinegar in the mustard and salt. The paprika will give it that nice red color which will turn into the best crust ever along with that brown sugar.
Oven Baked Brisket Smells Amazing As It Cooks
This brisket will take approximately 4-6 hours depending on your oven. My brisket took about 5 hours. Set your oven to a low and slow temperature of 325F and pop that wonderful rubbed brisket in the oven on the center rack covered with foil.
As this brisket cooks the smell starts to permeate the entire house and it only gets better. The smell teases you for hours only to get better as time goes by. That is what I love most about cooking, the anticipation of tasting your creation knowing exactly what you out into making it.
Time to Check The Brisket
After about 2-3 hours or the internal temperature reaches 155F it is time to pop that foil off and continue roasting. Now is also a good time to sneak a small taste, nobody has to know! Continue roasting the brisket until it gets to 170F which is a good temperature where it is still moist and definitely not dried out.
About an hour before you anticipate pulling the brisket, pop those yummy potatoes you made on the rack next to the roast, they will be done at the same time as the brisket.
Now Let’s Prepare the Tomato & Cucumber Salad
While the brisket is resting out of the oven along with your potatoes, you can do a quick cucumber tomato salad. You can use any fresh tomatoes you have on hand, I happened to have a “Celebrity” tomato and a few sun gold cherries handy. Cut the tomatoes and cucumbers into bite sized pieces, toss with extra virgin olive, throw in some fresh parsley, give the bowl a good shake to coat everything and your salad is done.
Time To Smash Some Garlic Potatoes
For the potatoes, which should be resting with the brisket, grab a bowl big enough to hold the potatoes. Next smash the potatoes enough to break the skin to make it easier to stir. Toss in the butter, scallions, diced garlic and stir some more until butter is melted. These are smashed not mashed smooth. You want the texture of the crispy skin which is full of flavor.
Let’s Get Carving that Brisket!
The first best part of this recipe is the initial carving or cutting the brisket. This is what you worked (well not really) so hard for and is pretty exciting. When cutting brisket, you want to cut small slices and on the bias against the grain. This is critical for tenderness, otherwise if you cut with the grain of the meat it will be tougher to chew.
Congrats you just made amazing brisket in your oven! Time to plate it up and serve, enjoy!
This brisket is so sweet and tender with a hint of heat. Round out the dish with baked smashed garlic potatoes and a refreshing cucumber and tomato salad, a perfect balance of flavors.
For The Brisket
- 3 lb Brisket Flat - Trimmed
- 1/2 Cup Dark Brown Sugar
- Yellow Mustard
- 2 TBSP Smoked Paprika
- 1 TBSP Garlic Powder
- 1 TBSP Onion Powder
- 2 TSP Kosher Salt (approximately)
- 2 TSP Fresh Ground Black Pepper
- 1 TBSP Chili Powder
For The Potatoes
- 3 Medium-Large Russet Potatoes
- 1-2 Cloves of Fresh Garlic (depending on size)
- 2 TBSP Butter
- Pinch of Salt & Pepper to Taste
- 1 Green Onion Scallion Chopped
- 1 TBSP Extra Virgin Olive Oil
For The Cucumber Tomato Salad
- 1 -2 Large Ripe Tomato
- 1 Large Fresh Cucumber
- Hand full of Cherry Tomatoes
- Few Sprigs of Fresh Parsley
- 1 TBSP Extra Virgin Olive Oil
Slow Roasted Brisket in the Oven
- Preheat your oven to 325F
- We used a sheet pan lined with foil and a rack to cook this brisket, but you can use a casserole dish or other oven safe dish.
- Take your 3lb brisket flat and pat dry, then remove any big pieces of fat. You want some fat so that it renders down into the brisket as it cooks. I like 1/2 inch or so of fat. You can do this inside your sheet pan or oven safe dish to make clean up easier.
- Score the fat on the top side of the brisket flat with a sharp knife criss crossing the cuts about 1 inch apart.
- Grab the yellow mustard and squirt some on top of the brisket and rub it all over the brisket, flip it over and do it again. This is what will allow the dry rub ingredients to stick to the brisket as well as add some additional flavor to counter the sweet rub.
- Now in a bowl, add brown sugar, paprika, onion powder, garlic powder, chili powder, and salt & pepper. Mix this together well so that it is completely incorporated.
- Take the rub and generously pour it all over the brisket and making sure to get it into all of the nooks and crannies that you created by scoring the fat cap.
- Cover the pan with foil to trap the moisture during the initial cooking,
- Once your oven is up to temperature, place your pan in the oven on the center rack,.
- If you have a instant read thermometer, have it handy because we are going to check the temperature of the brisket after about 2 hours of cooking. We want to look for 155F internal temperature of the brisket before we remove the foil to finish the cooking.
- Once the brisket reaches 155F internally, you can remove the foil.
- Continue roasting until the brisket reaches 168-170. If at any point you are worried about it drying out, you can always spritz apple juice or a little water.
- Once the brisket is done, you can pull the brisket and potatoes out then cover it with foil while you prepare the salad and potatoes.
- Transfer the brisket to a cutting board and slice the brisket on the bias or against the grain. This means you want to cut the meat where the meat fiber run up and down as opposed to left to right as you cut. This step is critical to keep each slice tender.
Now Let's Bake Some Awesome Potatoes to Smash
- Wash and the potatoes, although a little dirt doesn't hurt!
- In a bowl big enough to hold the whole potatoes, add the potatoes, olive oil, and a few pinches of course kosher salt.
- Grind some fresh black pepper to taste and toss the bowl around to fully coat the potatoes. This will crisp up the skin slightly which adds some texture to the smashed potatoes.
- Once the brisket is done, you can pull the brisket and potatoes out then cover it with foil.
- Transfer cooked potatoes to a bow and using a masher or the back of a big spoon and smash the potatoes.
- Next add the butter and half of the green onion to the mixture and mix.
Time to make the Cucumber Tomato Salad
- Wash and rinse tomatoes and the cucumber
- Peel the cucumber skins and cut cucumber into 1/2 inch pieces
- Cut the large tomato in half, and remove the seeds, then dice into 1/2 inch pieces
- Next you can cut the cherry tomatoes in half or if you want leave them whole.
- Take the fresh parsley and remove the stems and then rough chop or tear with your hands.
- Combine the tomatoes, cucumbers, and parsley in a bowl and toss with Extra Virgin Olive Oil enough to cover,
- Salt and Pepper to taste.
Amount Per Serving: Calories: 1792Total Fat: 98gSaturated Fat: 39gTrans Fat: 0gUnsaturated Fat: 46gCholesterol: 501mgSodium: 2003mgCarbohydrates: 87gFiber: 10gSugar: 38gProtein: 140g