Roast Brisket
If you need to impress someone with good food, you’ve found your recipe. I almost titled this post “The only brisket recipe you’ll ever need” because that’s exactly what it is.
You’ll need to plan ahead a little just to make sure you give yourself enough time to complete certain steps (i.e. letting the brisket marinate in the fridge and then cook long enough to tenderize). That being said, this is a very hands-off, set it and forget it type of recipe, so you can use your time to prepare other dishes, clean your house, or play with your kids!
Ingredients
Brisket, thawed
Roast rub
Supplies
Plastic wrap
Aluminum foil (or some sort of cover if you prefer to avoid aluminum)
Roasting pan or pan (I use a glass dish because #minimalism)
Meat thermometer
Pat Dry
Pat your thawed brisket dry with paper towels. This will help your roast rub or seasoning stick to the brisket better.
Patting meat is also a good idea, in general, to prevent meat from steaming while cooking. Remember, steamed meat is dull and flavorless. Seared meat is rich in color and flavor.
Season meat
Season meat thoroughly and rub it into every crevice of the meat. You can find our favorite roast rub recipe here.
Wrap
Wrap brisket in plastic wrap and set in a dish to catch any juices that may leak. Place in the fridge for 12-48 hours. This will help your brisket absorb the flavor from the seasoning AND the salt will begin breaking down and tenderizing your meat.
Preheat oven and let the meat come to room temperature
Preheat oven to 300◦F. Place brisket in a roasting pan (or whatever you plan to use), cover loosely with foil, and let sit at room temperature for about an hour before cooking to help it cook more evenly.
Roast
When the oven reaches temperature, place brisket in the oven. Roast at 300◦F until brisket reaches an internal temperature of 185◦F-195◦F.
Remove from oven and wrap in foil
When your brisket reaches 185◦F-195◦F, remove from the oven and wrap it in aluminum foil. Make sure to pour any juices from your pan over the brisket, so they can reabsorb into the meat while it sits in the foil. Let your brisket rest in foil for 10-15 minutes.
Slice and serve!
Slice your brisket perpendicular to the grain and serve!
