Oven Baked Brisket stuffed with garlic | How to prepare and bake a brisket

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water + bouillon is a cost-effective substitute.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice provides sweetness without alcohol, while cooking wine is often less expensive.

Rinse the brisket with cold water and pat dry.

Poke eight holes into the side of the brisket and stuff each hole with pressed garlic.

Rub the brisket with salt, black pepper, Tony Chachere's seasoning, Chef Paul Prudhomme's seasoning, and granulated onion.

Rub liquid smoke all over the brisket and into the holes.

Place the brisket in a large plastic bag and marinate overnight in the refrigerator.

The next day, remove the brisket from the bag and rub with vegetable or canola oil.

Preheat a 10-inch round cast iron skillet over medium-high heat and sear the brisket for 3 minutes on each side.

Wrap the seared brisket in aluminum foil and place it in a 9x13 inch baking pan.

Preheat the oven to 225°F and bake the brisket for 8 hours until it reaches an internal temperature of 170°F.

Let the brisket cool for 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: