Recipe Background
Patience is a virtue for a reason; with patience, you can plate up some Lip-Smackin' Oven Brisket and come to the immediate realization that every second preparing it was worth it! Perfectly cooked brisket is unbelievably tender, essentially melting in your mouth with its savory, fatty flavor; the beef flavor is so rich that it only needs a little salt, pepper, and garlic to bring it to its ideal state. Tables with Lip-Smackin' Oven Brisket on them tend to be quiet because no one can focus on a conversation when they are this busy eating such an amazing dish. The only sound you'll be hearing is, well, lips smacking!
Patience is a virtue for a reason; with patience, you can plate up some Lip-Smackin' Oven Brisket and come to the immediate realization that every second preparing it was worth it! Perfectly cooked brisket is unbelievably tender, essentially melting in your mouth with its savory, fatty flavor; the beef flavor is so rich that it only needs a little salt, pepper, and garlic to bring it to its ideal state. Tables with Lip-Smackin' Oven Brisket on them tend to be quiet because no one can focus on a conversation when they are this busy eating such an amazing dish. The only sound you'll be hearing is, well, lips smacking!
Ingredients
- 1 (3-5-pound) beef brisket trimmed to 1/4-inch of fat
- coarse sea salt to taste
- garlic powder to taste
- black pepper to taste
Directions
- Pat the brisket dry with a paper towel.
- Transfer the brisket to a large baking sheet or roasting pan.
- Sprinkle the brisket liberally with sea salt, making sure to get the sides as well.
- Allow the brisket to sit uncovered in the refrigerator at least overnight (8 hours minimum) and up to 24 hours. The longer, the better.
- 30 minutes before cooking, remove the brisket from the fridge and allow it to come to room temperature.
- Sprinkle the brisket with garlic powder, black pepper, and a little more salt.
- Preheat the oven to 250 degrees F.
- Transfer the brisket to a long sheet of foil, double wrapping the brisket in the foil.
- Return the brisket to the baking sheet and the roasting pan and roast the brisket until it reaches an internal temperature between 180-200 degrees F, about 1 hour 15 minutes per pound of meat. When the brisket reaches 145 degrees F, uncover the foil and raise the oven temperature to 300 degrees F so the fat can get crispy.
- Transfer the brisket from the oven and let sit for at least 20 minutes.
- Transfer the brisket to a cutting board and cut against the grain.
- Serve.
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