Oven Baked "BBQ Style" Brisket

Get ready to make brisket! To start with, here's a couple of reviews from some fans of this method:

“I made this over the weekend, it turned out absolutely fantastic!!!!! my friends and neighbors were actually asking if I will be making another soon. This recipe is the gold standard for me. Thank you!”

“ I've I made this over the weekend, it turned out absolutely fantastic!!!!! my friends and neighbors were actually asking if I will be making another soon. This recipe is the gold standard for me. Thank you!”

Anyways, don't you just happen to love brisket, especially the slow-cooked, low-country Texas type? This modern day method is to bake it in the oven to try to get a similar effect. It will not taste smoky, but it will have a wonderful dark char and turn out deliciously.

For this occasion, you can get a prime brisket, although any brisket will do. Paper towels are used to gently dry the meat after it has been taken out of its packaging. The next step is trimming, where you should make tiny incisions to get rid of extra fat. Take care to try to leave a quarter-inch coating of fat surrounding the meat. That's not always gonna happen because sometimes people do make mistakes! Anyway just work your knife slowly but surely and just trim away as much fat as possible while still leaving a nice quarter inch.

The brisket is now ready for seasoning after trimming. You can use a barbeque rub if you like although using any other rub, or even salt and pepper, is also acceptable. But make sure the meat is thoroughly coated, it's crucial. After seasoning, the brisket is cover the brisket with plastic wrap and leave in the fridge to marinate for at least six hours, or up to two days if you want the flavor to really seep in.

After the marination period, the brisket is unwrapped, revealing the transformation of the rub into a flavorful brine. The goal is to develop a beautiful crust. The brisket is slow-cooked in the oven for about 45 minutes per pound and make sure you add water in the pan; otherwise, it's going to form a bark that's way too chewy and it's just dry and not great. So you want to make sure that you cook with moist heat and you cook low and slow. Cook it at least 45 minutes a pound, allow hours and hours for this thing. You can cook it as hot as 325, but it might turn out a little bit dry. So every few hours, it's a good idea to get rid of that grease on the flat to prevent discoloring on the flat. So put your fork in, dump the grease in the pan, back in the oven until everything gets to a nice and beautiful color.

It is important to allow the meat to reach an internal temperature of 195 degrees Fahrenheit for optimal tenderness. In the midst of cooking, you can wrap the brisket in butcher paper to balance moisture and color. Despite a slightly hurried cooking process, the result is a delectable brisket.

Resting the brisket is the next step, and it is recommended to allow it to rest as long as possible. This can range from four hours to more, ensuring that the meat remains succulent. Slicing the brisket reveals a juicy interior with minimal fat. This might be an all-day endeavor, but the oven does most of the work, making it a manageable and rewarding project.

If you're looking to replicate the recipe, you can experiment with different temperatures and rubs to find your favorite!