Oven Smoked Beef Brisket
Oven Smoked Beef Brisket
"With just a few simple ingredients and your oven, you can achieve a rich, smoky, tender, flavorful brisket that's perfect for any occasion." - Chef Rebekah Lagua, Sr. Chef de Cuisine
Ingredients
- 4-5 pound Beef brisket, trimmed
- 2 tablespoons Kosher salt
- 1 tablespoon Freshly cracked black pepper
- 2 tablespoons Brown sugar
- 1 tablespoon Paprika
- 1 tablespoon Coleman’s English Mustard
- 1/4 cup Liquid smoke
Instructions
- Preheat your oven to 250°F. Line a large baking sheet with aluminum foil, making sure to leave enough extra foil to wrap the brisket.
- In a small bowl, mix together the salt, black pepper, brown sugar, paprika and dried mustard.
- Rub the brisket all over with the liquid smoke, ensuring it is evenly coated. Then, apply the spice mixture to the brisket, pressing it into the meat so it adheres well.
- Place the brisket on the prepared baking sheet and wrap it tightly with the foil. Make sure it is well-sealed to keep the moisture in. Insert an oven-safe meat thermometer into the thickest part of the brisket.
- Chef tip: If you have an oven with a built-in meat thermometer, run the wire out the side of the pan. If you are using a standard meat thermometer, insert it into the brisket, through the foil, so you can see the reading.
- Bake the brisket in the preheated oven for about 6-7 hours, or until the internal temperature reaches 175°F.
- Remove the brisket from the oven and let it rest, still wrapped in foil, for about 30 minutes before slicing. Slice the brisket across the grain into thin slices and serve.
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