Slow-Cooked Oven Brisket When you Can't fire-up the Grill
Oven brisket is an insanely flavorful yet easy alternative to barbecued or smoked brisket. After all, we can't always mosey out back and man the grill for hours at a time. In fact, not everyone even owns a grill, believe it or not.
Here in Southern California, every day is the perfect day for a cookout. (Yea, I know... Ridiculous, ain't it?). Still, there are times when you just can't dedicate 8 to 12 hours to smoking a piece o' meat.
Does that mean you can't enjoy some good brisket? Of course, not! My oven brisket in the photo below was fork-tender and full of flavor and beefy goodness. Did it taste the same as its smoked counterpart? Nope.
But it was every bit as delicious and easier to prepare. There was no tending to the charcoal, no meat mopping, and no managing temperature dips and spikes. All fun stuff, to be sure. But that's still a lot of work.
Of course, there will be no smoke ring with an oven baked brisket. But you can still infuse the meat with a bit of smoke flavor. As you will see, it's all in the preparation.
The process for preparing your brisket for a long smoke is the exact same process for an oven brisket. In the end, one is smoked and the other is baked. Don't let the prep and cooking times above intimidate you. This is real simple.
5 - 6 lbs beef brisket (USDA Choice)
8 - 10 oz beef broth
1 or 2 Tbls liquid smoke*
beef brisket rub (recipe below)
1 leave-in food thermometer*
syringe food injector
heavy duty aluminum foil
plastic wrap or large freezer bag
*Note: Regarding the liquid smoke, taste the broth after you add 1 tablespoon. You don't want to use too much as this will ruin the taste of your brisket.
Also, if you want to make cooking your oven brisket as hassle free as humanly possible, please use a leave-in food thermometer. It completely eliminates any guesswork from the cooking process, which will make things SO much easier for you.
Beef Brisket Dry Rub Recipe:
3 Tbls chili powder
1 Tbls coarse salt
2 Tsp black pepper
1-1/2 Tsp brown sugar
1-1/2 Tsp onion powder
1-1/2 Tsp granulated garlic
1 Tsp cumin
1 Tsp dried oregano
1/2 Tsp chipotle pepper
In a bowl, combine all the ingredients for your dry rub. Mix thoroughly then set aside.
Mix together beef broth and liquid smoke. Set aside.
Remove brisket from package. Rinse. Trim of any excess fat. Not ALL the fat. Fat adds flavor, remember?
Rub your brisket with oil or mustard. This will help the rub adhere to the meat.
Apply an even coat of the dry rub to both sides of the brisket.
Inject beef broth/liquid smoke mixture into the brisket, doing so in the direction of the grain.
Wrap brisket in plastic wrap or place it in a large freezer bag.
Refrigerate brisket for at least 4 hours. Eight hours to overnight is better.
When it's time to bake your brisket, remove it from the refrigerator and let it come to room temperature. Preheat your oven to 235°F.
Remove brisket from freezer bag or plastic wrap and insert your leave-in food thermometer in the thickest part of your brisket and cook until it reaches an internal temperature of 150°F.
Once the brisket reaches 150°F, wrap it in heavy duty aluminum foil and cook until internal temperature reaches 195°F.
Tip: I like to use an electric roaster oven to make my oven brisket. I place the brisket on a roasting rack so that the heat can circulate above and below the meat to give it a little bit of a crust. I take any left-over broth and a little bit of water and pour it in the bottom of the roaster to combine with the drippings for later use. I also rest the foiled brisket on the rack to continue cooking.
When the internal temperature reaches 195°F, remove brisket from the oven. Leave the brisket in the aluminum foil, but remove your thermometer. Close foil tightly over brisket and wrap it in a large towel. Then place brisket in a closed ice chest for 2 hours.
When you finally cut into this brisket, I assure you this is gonna be some of the best brisket you've ever had. Enjoy!