Baked Southern Brisket
Our Baked Southern Brisket will make up for your lack of a smoker, with an oven style brisket that mirrors the best of a classic southern brisket. We may lack a ring, but we'll never lack in flavor.
Ingredients
- 10 lb. beef brisket around, before trim
- 1 tbsp. liquid smoke
- 1 tbsp. sea salt
- 1½ tbsp. coarse black pepper
- 2 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. onion powder optional
- 2 tsp. burnt sugar optional, see notes
Spray Bottle
- 3 tbsp. water
- 3 tbsp. apple cider vinegar
Instructions
- Open the brisket package and lay it on a spacious surface, such as a cutting board. If you are unfamiliar with how to trim a beef brisket, please refer to a detailed instructional video for guidance. You may need gloves and an extra bowl for the brisket fat scraps being removed.
- Add the liquid smoke all over, then the burnt sugar.
- Preheat oven to 225℉.
- Generously season the entire brisket even.
- Prepare a baking sheet or a roaster, with a wire rack. We want the meat elevated from the surface to cook on all sides.
- Place brisket on center of wire rack on a baking sheet. Place meat in preheated oven for 45 minutes.
- After 45 minutes, change heat to 250℉, and bake for another hour. Avoid opening oven.
- After the hour is up, open oven, and observe the meat. Is the bark (exterior) darkening uniformly? Is there a pool of liquid on top of meat, especially the center? If so, using a rolled piece of aluminum foil, place the foil behind the meat to position the meat on a curve slope downward and allow the liquid to drip off the meat, while still allowing meat to cook in the oven.
- Using your spray gun, spray dry parts of meat, especially the dry edges.
- Raise temperature of oven to it's final temperature, 275℉.
- Bake for 2 hours. Spray again after first hour.
- Remove from oven when the beef reaches at least 180℉ throughout. Use a little of the pan tallow or grease on the base of the butcher paper laid out. Spread evenly.
- Place the brisket fat side down on the butcher paper to lay over tallow. Wrap butcher paper around brisket and place in oven for another hour, or until it reaches 210℉. Turn off oven.
- Keep in oven for 45 minutes to an hour, then remove from oven and cool on counter for at least 2 hours before serving.
- Unwrap from butcher paper, and with a sharp knife, slice brisket against the grain.
- Serve immediately and enjoy!
Notes
Burnt sugar is used to help darken the meat from the beginning. It's not required, as the meat will naturally darken from baking. It creates a deep brown/black color.
Relaxing meat after it reaches peak temperature allows it to retain it's juices. Be patient!
Nutrition
Calories: 1198kcalCarbohydrates: 6gProtein: 157gFat: 56gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 26gCholesterol: 469mgSodium: 1562mgPotassium: 2597mgFiber: 1gSugar: 1gVitamin A: 425IUVitamin C: 0.2mgCalcium: 62mgIron: 15mg
Tried this recipe?Let us know how it was!