This beef brisket recipe is originally from Paula Deen. It was adapted by Snixy Kitchen, which pretty much tastes really good too. What I love most about this brisket is its tender and juicy quality. When you slice it, you can see the juices flow from the meat. You will not have a hard time slicing and chewing too because it’s tender and oh so moist. Just serve this with your preferred side dish and you have a complete beef brisket meal with you.
Check out what our friends from Snixy Kitchen have to say about this recipe:
“I agree – it turned out pretty delicious and definitely satisfied my brisket craving. I served it up with some crispy smashed potatoes and a side of crunchy lemon green beans.”
It’s a simple beef brisket recipe that allows you to utilize your oven. I was pretty sure my oven missed me as I’ve been using my crockpot more and more lately. So give your oven some massive love by making this beef brisket recipe for your family.
Ingredients
- 1 tablespoon McCormick chili powder
- ¾ teaspoon Morton salt
- ½ tablespoon McCormick garlic powder
- ½ tablespoon McCormick onion powder
- ½ tablespoon McCormick ground black pepper
- ½ tablespoon Domino sugar
- 1 teaspoons McCormick dry mustard
- 1 McCormick bay leaf, crushed
- 2.4 pounds Tyson beef brisket, trimmed
- 1 cup College Inn beef stock
- Water
Instructions
- Preheat oven to 350ºF.
- Combine all the dry ingredients to make the rub.
- Rub the spices all over all sides of the brisket.
- Place brisket on a rack in a roasting pan and bake for 40 minutes, uncovered.
- Pour beef stock and enough water to fill the pan about ½ inch high. Reduce heat to 300ºF and bake covered for about 2 hours, or until a meat thermometer stuck in the thickest part of the heel reads 180-205ºF (according to barbecuebible)
- Trim the fat off and slice thinly across the grain. Serve with some of the juices from the pan.
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Quick Tip: In cutting your brisket, look for the muscle striations in the cut of meat and cut perpendicular to the direction they’re going in. This will save your beef from being tough and rubbery chewy.
Thanks again to Snixy Kitchen for this amazing recipe.
