I've never made a brisket before, so I followed Chef John's recipe to the letter. I share many classic and original recipes, cooking tips, and tutorials. I am so glad you liked it! Yum! I am so glad you liked it! this link is to an external site that may or may not meet accessibility guidelines. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Place in the oven and bake for about an hour and 15 minutes per pound, until the brisket reaches 185°. If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried! There are two basic parts of the whole beef brisket. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Check for doneness after 2 hours. Congrats! Add comma separated list of ingredients to exclude from recipe. Stir in garlic, rosemary, and apple juice. Hi, Lu! Key Steps for Brisket in the Oven Use a salt and pepper rub. That’s the story of my life. I am so glad you enjoyed it! Unfortunately, I can only let it sit in the fridge for a few hours as I’ll be cooking it tonight. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Made exactly as written. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard and bay leaf. Just yuk. I loved all of the detailed instructions and tips! Amount is based on available nutrient data. I've never made a brisket before, so I followed Chef John's recipe to the letter. UPDATE: Place in the oven and bake for about 1 hour and 15 minutes per pound, until the brisket reaches about 180°. Fork tender with a delicious, savory gravy. All images and text ©Lyubov Brooke for ©Will Cook For Smiles. First of all, I would like to preface this comment by saying that I have not tasted this recipe yet, but I have just put the rubbed brisket in the fridge in preparation. Use a meat thermometer to measure the thickest part of the brisket. Too bad I couldn't give this a 10 star rating. On top of that, I can only really afford about 1kg (2ib) beef joints at a time, so I can’t let the meal cook while I’m at work. This beef brisket made in the oven is about as close as you can come to Texas-style smoked brisket without actually using a smoker. All images and text ©Lyubov Brooke for ©Will Cook For Smiles. It’s better to have meat leftover than not have enough. Thanks for taking the time to stop by and tell me how it went. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. In any case, the rub smelled absolutely delicious while massaging it into the meat. Be sure to click below and follow me on my social media, so you never miss a recipe. Fork tender as promised!! Preheat oven to 350°. Thank you for letting me know! GET THE LATEST DELIVERED STRAIGHT TO YOUR INBOX! Preheat the oven to 350 °F. I made it for my son’s graduation party last summer and it was a success. Note: Be prepared to start the brisket a day before cooking it. This was a hit with my wife. A coating of salt and pepper left on overnight will not only season the brisket but also Followed the recipe but doubled the ingredients for a whole brisket and added 90 minutes of cooking time. Although I asked for the correct cut, and paid $28, it was very tough. Giving it time to soak up the flavors from the dry rub overnight will give you a much better result. Thank you so much! If you’re not a fan of smoked paprika you’ll be very disappointed. brisket?? I was very disappointed but maybe it wasn’t the recipe. I should have known this was going to be delicious. Place the brisket, fat cap up, in the middle of aluminum foil prepared in the roasting pan. Learn how your comment data is processed. Place brisket fat-side up on top; cover … Cook for 3-4 hours. Thank you Chef John for a wonderful meal! Slice brisket across the grain and serve with the gravy. If you decide to use a whole brisket, this method will work as shown, but you'll probably need to give it a little more time at the end to ensure it's fork-tender. Place … 3 pounds first-cut brisket (or flat-cut), trimmed of fat. Cook'n'Sherry. Take brisket flat out of the package, lay it on a cutting board and pat it dry with a paper towel. (Flat brisket cut still had a small fat cap on top.). If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Looked more like pot roast. (You can layer the bottom of the roasting pan with aluminum foil to catch whatever drippings might leak through.). Percent Daily Values are based on a 2,000 calorie diet. She loved the rub too! Love the rub, better than any store bought rub. Preheat the oven to 350 °F. Seems a bit too hot ? Hi, cooked the brisket and ended up with an inch of liquid in the aluminum foil that the brisket is in. I hope you will try something else another time. Heat oil in a large Dutch oven. Please do not use my images without prior permission. I tried the recipe before and the rub was tasty, but the brisket was rather dry and tough. This was an easy recipe with fabulous results. Chef John has never let me down. Don’t forget to sign up for email, so you won’t miss any new recipes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Add onion and salt. Transfer half of the apple-onion mixture into a baking dish. Make sure to cut the brisket against the grain. Only went 2 hours after turning the heat down. This makes brisket flat meat juicier. 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