Next time it will be even better. Lay a couple of sheets of foil that are long enough to loosely cover the brisket, crisscross, on top of the rack. Marvelous, Kathryn! Lol, the burdens we bear…. Thank you for writing. Joan Nathan making brisket for "The Brisket Book" by Stephanie Pierson. (or if you have one of those fat separating pitchers, use that.) I hope you will try something else another time. I left the fat on as much as you said. You could do it either way, but I would do the second method and cook it in two stages. I took it out and let it rest about 1/2 hour and it is the best brisket I have ever had. It will be ready for dinner tomorrow and I am so excited. Sadly, I only had a painfully closely trimmed 4 lb flat brisket. I am 65 years old and have been cooking briskets for a long time, none of mine has ever came out as tender as this one. I’m really glad to hear it turned out well. I don’t know what you mean, the recipe already uses a roasting pan. This is a keeper and will make it again!! Actually we enjoyed the heat from the pepper, but want to prepare the brisket for a crowd & some of our friends would most likely prefer a milder version. I cooked it ahead of time and plan to reheat it to serve. I found your site when googling how to make a brisket in the oven. I would like it out of the oven by noon because lunch is at 2:30 that way I have a free oven for the other last minute items. Hilah, thank you for your reply – I’ll let you know how they turn out this weekend . And how long do I cook it? Mix remaining ingredients in a medium bowl. I try to make it often. Yay! Hey Greg! , I cooked my first brisket with your recipe and it was unbelievably good, lived in Houston 20 years ago (ate a lot of brisket there) and been in NC ever since, there is a BBQ joint in Durham called the original Q-shack that has brisket and fell in love all over again which inspired me to make my own, to my surprise our local BJ’s has briskets. You can do the “crusting up” the day you serve. It’s gonna be so good, Gretchen! I have an 11 pound brisket I am making for a party. I am so glad you liked it! Dude. Preheat oven to 225°F. Slice the brisket across the grain to produce more tender slices of beef. And of course the smell permeated the house while it was cooking. The flavors however were outstanding! Briskets vary in marbling and that affects how long they take. Can I get a “hayell yeah”?! You need to make sure there’s room for hot air to flow around it; likewise, put something (a rack, some carrots or onion) to hold the meat up off the bottom a little. Real, real good: simple and the meat speaks for itself. That’s wonderful, Shelley! Can I slow cook the beef brisket on top of the stove? You would do best probably to cook them each in their own pan. The meat was extremely tender and delicious. Hello, I am really excited to try this recipe. Thanks! On top of that, I can only really afford about 1kg (2ib) beef joints at a time, so I can’t let the meal cook while I’m at work. Along with my 20 lb turkey. NEVER MISS A DELICIOUS RECIPES! I’ve never heard of a portable roaster oven and am not sure what that is. So, even though I deviated slightly from the temperature and cooking time guidelines, mine was perfect. This isn’t necessary at all, but it can add to the feel of pit smoked meat. This will allow some of the melting fat to seep into the meat, making it juicier and more flavorful. I have a convection oven and a 6.5 lb briskett. Is the 6 tsp Pepper a crucial part of the rub? So glad you enjoyed it! Wow! Hold the sauce. It’s really the best part. I’d probably cut it in half and plan to cook for 24 hours, I also did the brisket in a crock pot thing with a 3 lb one for. I have an 18lb brisket. Make sure they are fresh! Thank you so much for your directions and video! Well…I’m going to go out on a limb here and say that this has to be the “most commented on recipe” of any in your repertoire! At the 6 hour mark, I pulled it out and the meat was tough and dry. Also, because I was afraid of such a lean piece of brisket not producing any liquid, I added a little (maybe 2 tbsp) of wine. Since we’re doing this in a pan, it’s no big deal. These times are all for a brisket baked at 250ºF, which is optimum for efficiency, moistiness and juicitude. I was looking for a roasted beef brisket recipe w/o any liquid thrown in when I saw your recipe. This makes my day. Damnit, I am just FULL OF GOOD IDEAS. Oh lordy! I have a 15 pound brisket that I have in the oven now at 250 degree about how many hours would it take to cook? Thanks for the feedback. I have seen it here: (and from here also the idea of smoking the meat before place it in the oven). Wonderful! Because it’s a tough cut of meat, brisket should be cooked at low temperature for a long period of time. I can’t wait to taste it again as this was so good last time. Cook it longer. Living in BEV Colorado. My boyfriend is the cook at the house. Frankly I never knew I could make such awesome briket, but it turns out i wasnt cooking/smoking them long enough.