Simple, Mouthwatering Oven Brisket

Labor day weekend is usually a big BBQ time for us in Texas. Well, anytime is BBQ time. However, with the terrible fires that are plaguing the state, using our BBQ was out of the question, so...we used the oven.

Here's my recipe for a simple, mouthwatering oven brisket!
REMINDER: click on any image to make it bigger

What you need for this recipe:

Brisket! Mine was a 14.45 lb beef brisket

Grill Seasoning (or your favorite roast seasonings) and 2 cups of water

A roasting pan (and foil if you don't have a lid to your roasting pan)

A pair of kitchen scissors to open the package of the brisket and a small, sharp pointed knife (I use the smaller of the two shown, works amazing!)

After opening your Brisket with kitchen scissors you need to rinse your brisket with water to eliminate any plastic that may of gotten on it during the opening process and also to eliminate any blood that may be on the cut of meat. Pat dry with a paper towel.

How to trim your brisket:

Remember that small, pointed, sharp knife I said you needed? Now's when! The first thing you need to do is get your hands on your beef (har har) if you feel any hard spots of fat, that almost feel like bone, those need to be removed, and they can go deep!

See that? Remove as much of that as you can!

Then, you need to put it in your large roasting pan with the marbling side UP and the side with all of the thick layer of fat side DOWN!
Then add the 2 cups of water all around (not on top of) the brisket.

Then, season with grill seasoning, or any of your favorite spices for beef or roasts. You only need to season one side, trust me. The underside will have plenty of flavor.

Then, if you have a fancy roasting pan with a lid, go ahead and close it up. I don't, I just have my trusty turkey roasting pan. So, I took out the rack and covered mine and foil and it worked just fine.

Now, here's the hard part.
Place the brisket in a 250 degree oven for at least 6 hours. 8, if you can stand it. WARNING: this smell will drive your entire family crazy. It smells incredible all day long and you'll literally be salivating by the time it is out of the oven.

After 6-8 hours, take the brisket out of the oven and let it rest for 20 minutes before cutting into it so the juices will have a chance to distribute themselves all throughout the meat.
After that, time to enjoy!

Please excuse the chunk taken out of it. My neighbor's husband was called into work suddenly and so I provided them with a quick dinner.
Don't you wish you were my neighbor?
Look at all the moisture! Incredibly moist and delicious!
You can also use the pan drippings to make an incredible gravy if you are so inclined.

I really hope you enjoyed this recipe, and hope you try it sometime! Let me know what you think! Enjoy!

♥ Kristin