Brisket

Cooking tips

Oven-Baked Brisket (Low and Slow). <br>
If you don’t have a smoker, you can still get a tender, juicy brisket in your oven.
Ingredients:
1 whole brisket (about 4–6 lbs)
Salt, pepper, and garlic powder (or your favorite rub)
1–2 cups beef broth or water
Optional: 1 onion, quartered
Optional: 2–3 cloves garlic, smashed
Instructions:
Trim excess fat as you would with the smoking method.
Season the brisket generously with salt, pepper, garlic powder, or your favorite rub. Let it sit for 30–60 minutes at room temperature to absorb the seasoning.
Preheat your oven to 300°F (150°C). This low temperature helps tenderize the brisket during the long cooking process.
Sear the Brisket (Optional but Recommended):
Heat a little oil in a large skillet over medium-high heat. Sear the brisket on all sides until it’s nicely browned. This step adds flavor through caramelization, but it’s optional.

Place the brisket in a roasting pan or large baking dish. Add 1–2 cups of beef broth (or water) to the pan to keep the meat moist. You can also add quartered onions and smashed garlic for extra flavor.
Cover the pan tightly with aluminum foil.
Roast in the oven for about 4–6 hours, depending on the size of your brisket. Check the internal temperature with a thermometer. Once it hits around 190°F–205°F (88–96°C), it’s ready. The meat should be tender and pull apart easily.

After removing it from the oven, let the brisket rest for 15–30 minutes. This will help redistribute the juices and make slicing easier.

Slice the brisket against the grain. Serve with sides like mashed potatoes, coleslaw, or your favorite BBQ sauce.