Oven Smoked Brisket is the Best. Brisket. Ever.
Brisket takes time to prepare, but it’s worth it. With a little advance planning, you can treat your family and friends to this delicious, slow cooked beef.
Cut the brisket in half and trim the fat off the sides with a very sharp knife.
|This is ten pounds of brisket before trimming.|
Make a simple dry rub of spices, salt and sugar. The smoked paprika gives the meat a subtle, smokey flavor without using an outdoor smoker. That’s why it’s called Oven “Smoked” Brisket.
Toss them in a little oil and vegetable soup mix.
Cook the brisket the day before serving.
Drain and strain the pan juices and toss or puree vegetables.
Pour pan juices into a doubled ziploc bag and refrigerate. The next day the cold fat is easy to remove.
Oven Smoked Brisket is a classic beef dish that lends itself to multiple meals and big family dinners.
- 3 T smoked paprika
- 2 T coarse ground black pepper
- 2 T kosher salt + extra
- 1 T sugar
- 2 T chili powder
- 2 t cumin
- 2 t onion powder
- 2 t garlic powder
- 7 –10 lb. untrimmed brisket
- 3 yellow onions, thinly sliced and divided
- 10 ribs celery, quartered
- 2 cups baby carrots
- 1 envelope Knorr (dry) vegetable soup mix
- Light olive or vegetable oil
- Make dry spice rub: Combine first 8 ingredients, from paprika to garlic powder, mix well and put in labeled container or bag. This is a multi purpose dry rub, so consider doubling or quadrupling amounts and reserve extra for other uses.
- Prep Brisket: Trim excess fat off both sides of brisket. Cut brisket in half to fit into 2 large roasting (or disposable) pans. Rub briskets on both sides with a few tablespoons of oil, sprinkle dry rub generously on all sides and put in pans. Cover with plastic wrap and refrigerate from 1 – 3 days, the longer the better.
- Prep Vegetables: Thinly slice one of the three large yellow onions and place in a large Ziploc bag with quartered celery ribs and carrots. Add 1 T oil plus dry vegetable soup mix and shake bag to coat vegetables. Take out marinated briskets from refrigerator, lift briskets and place vegetables underneath. Add a little additional kosher salt to each side of meat, put a few veggies on top and cover pans tightly with foil.
- Bake briskets on two racks in a preheated 275 F oven. Bake at least 6 hours or more, until you can push meat apart easily with two forks. When tender, remove briskets from oven carefully and let cool, covered. Using a colander, drain and reserve liquid and discard vegetables. Let liquid cool, then pour into doubled Ziploc bags and refrigerate. Cover and refrigerate brisket meat.
- Slice briskets when cold and reheat with brisket juices (minus fat).
- (Reheat slowly, covered at 300 F until hot.)
- Caramelize onions: While the brisket cooks, saute the remaining two onions with 1 – 2 T olive oil. Cook onions slowly over low heat (DO NOT ADD SALT YET) about an hour, until very brown and sweet. Add salt and pepper to taste. Refrigerate until ready to reheat brisket. Microwave or reheat separately, then put hot onions on platter and serve sliced, hot brisket and juices on top.
- Serving Ideas
- Brisket Tacos
- Brisket Sandwiches
- Brisket Lettuce Wraps
- Brisket Salad
- Brisket Quiche