Today I will make a Brisket in the Oven. I Love my Family, whom also love a good Brisket. We have tried Brisket from all over the Country. The best was probably Terry Blacks in Dallas. If you visit Dalls, Tx. and you love a Good Brisket, you MUST make that part of your Trip. Brisket, Sausage and other sides that include a top-10 worldwide Mac-n-cheese. But today I need to cook this Brisket right and the weather is not permitting me to cook outside, so Brisket in the Oven is what I will serve.
Today we are home, in Florida, I dont have a smoker (lost the last one in a hurricane). I went to light my Gril and the gas was out. Always when you need it the most, right. I have no time to go replace it, therefore, I will do it in the oven. Yes, Good Brisket right in the oven. Marinade it over night, Rub it, and pop it in the oven for 3 to 5 hours. Yep, believe it or not, I am going to make a Brisket in the Oven. Now relax for your morning and pre-game festivities.
Step-1 is to find a nice fatty hunk of Brisket. Size does not matter. (no really) Fit it to your pan or your Family size. (or appetite). The fat is whats gonna keep it moist and half of the flavor, so stop worrying about that right now. Blend your Rub & Make your favorite BBQ sauce. You can also use your favorite store bought, I used Sweet Baby Ray’s – sweet & spicy for this one. Cover it, throw it in the fridge the nite before and let it soak it all up. Tell your Family you made Brisket in the Oven pr dont tell them and let them guess. Either way, they will LOVE what you are serving up today.
For this Rub, add it all together in one bowl. 2 tablesppons each of: Garlic Powder, Onion Powder, Celery Powder, Salt & Pepper, lastly and optional “Liquid Smoke“. This is if you want to give it that smoker flavor. My wife does not like smokey food & drink, so I went without and prayed. It was awesome.
Lets Get Cooking: Brisket in the Oven
Line your pan with foil, rub your sauce on well, then rub your mix on completely. Now cover it with foil and in the morning, preheat your oven to 275 degrees.
Take your Brisket right from the Refridgerator and into the oven. Add two cups of water to your pan and cover with foil. Let it cook for 3-5 hours depending on the size. Cenetered in your pan, and centered in your oven. Brisket in the Oven is just too simple.
At the 3 hour mark and every 20-30 minutes after, check the internal temperature. You want to get the center of the thickest part, to 200 Degrees. Once it hits 200 degrees, remove it and let it rest for 30 minutes. You dont need to keep checking before that 3 hour mark and every 20-30 minutes after 3 hours is plenty.
Lets just Enjoy a Great hunk of meat: Brisket in the Oven
NOTE: Watch your water content, if it is staying in the oven longer, add more. Understand that you want that steam to keep everything moist. I let mine dry up a little. It was still amazing, but could have been even juicier.
After it rests for 30 minutes, get your best knife (mines electric) and star slicing long slices, “Against the grain”. You and your guests can now enjoy the tastiest meat ever. That 30 minutes of resting allows the juices to seep back into the outside more. Hopefully you have a nice blackened crispy layer on the outside. It will be beautiful and deliscious. Therefore a House Favorite again and again.
In Conclusion, Brisket in the Oven has become my rainy day back up plan. Top the dish, or sandwhich, with some coleslaw and pickles (jalepena peppers for some of us) and Thank me Later. Do you want to pair it with the right wine to Super Enjoy the Dish even more? Read all about our Exclusive Wine Club here.
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