Oven Baked Beef Brisket
Oven Baked Beef Brisket creates juicy, tender and delicious brisket with flavors reminiscent of smoking but without the need for a grill or smoker!
Servings: 8
Equipment
- Butcher paper
Ingredients
- Browning sauce (just enough to coat for binder)
- 1 teaspoon liquid smoke
- 8 pound brisket trimmed but leave the fat cap
- 2 tablespoons coarse ground coffee
- 2 tablespoons coarse black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 teaspoon activated charcoal (optional)
Instructions
- Mix together the browning sauce and liquid smoke. Rub the brisket lightly with the mixture.
- In a small bowl, mix together the ground coffee, black pepper, paprika, garlic powder, onion powder, salt, and charcoal. Coat the brisket generously with the seasoning mix.
- Preheat the oven to 275°F. Place the brisket fat side up on a wire rack over a roasting pan.
- Bake in the oven until the internal temp reaches 165°F — about 3 to 4 hours depending on size. Use an internal meat thermometer to check the temperature by inserting it into the beef.
- Remove the brisket from the oven and wrap tightly in butcher paper (foil works too but paper = better bark). (If using paper, be careful to make sure the paper doesn’t touch any of the heating elements in the oven.) Optional: Brush the paper with beef drippings before wrapping for extra moisture.
- Bake until the internal temp hits 203°F — roughly 2-3 more hours. (200-205° is good!)
- Let the wrapped meat rest for at least 1 hour, before slicing.
Nutrition
Calories: 714kcal | Carbohydrates: 2g | Protein: 94g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 281mg | Sodium: 1234mg | Potassium: 1557mg | Fiber: 0.83g | Sugar: 0.26g | Vitamin A: 862IU | Vitamin C: 0.23mg | Calcium: 31mg | Iron: 9mg