Recipes
Dry-Rubbed Oven-Roasted Brisket
18 servings
about 14 hours total (Active 30 minutes)
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Ingredients
- 1 whole beef brisket (16–20 lb)
- ½ cup kosher salt
- 1 container barbecue rub (4–6 oz)
- Heavy-duty aluminum foil
Steps
- Trim fat from top of brisket if desired. Combine salt and rub; coat brisket with mixture (wash hands) and let stand 1 hour (or chill overnight).
- Preheat oven to 275°F. Place brisket in large roasting pan and pour in 2 inches of water (about 6 cups). Cover pan very tightly with 2 layers of foil. Place brisket in oven and cook 8–12 hours until brisket is 200°F in thickest part.
- Increase oven temperature to 400°F. Remove foil; roast brisket 15–20 minutes until top is browned. Remove from oven, cover pan loosely with foil, and let brisket rest in pan 1 hour.
- Remove brisket from pan and place on large cutting board. Carve brisket into ½-inch-thick slices. Serve with your favorite barbecue sauce.
The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per 1⁄18 recipe serving: Calories 740, Total Fat 54g, Sat Fat 21g, Trans Fat 0g, Chol 205mg, Sodium 1900mg, Total Carb 0g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 55g, Vitamin D 6%, Calc 2%, Iron 30%, Potassium 10%