Beef Brisket Oven Roasted the Right Way!
Recipe Information
Beef Brisket
Cultural Context
Beef brisket has deep roots in American barbecue culture, particularly in Texas, where it is a staple at cookouts and gatherings. Traditionally, brisket is slow-cooked to achieve tender, flavorful meat, often served with sides like coleslaw and baked beans. Today, it is celebrated in various forms across the U.S. and has gained popularity worldwide for its rich flavor and versatility in dishes.
beef brisket
🥗Healthier: leaner cuts of beef
💰Cheaper: pork shoulder
Pork shoulder is generally less expensive and still provides a rich flavor.
Select a 17.5 lbs brisket, ideally with a lot of fat.
Trim the fat cap from the brisket using a boning knife, making a circular incision to remove deep fat.
Cut off any straggly pieces of fat from the sides of the brisket.
Season the top of the brisket generously with salt, ensuring it penetrates the fat.
Flip the brisket over and season the other side lightly with salt.
Let the brisket sit in the fridge for about 3 days to allow the salt to flavor the meat.
After 3 days, remove the brisket from the fridge and let it sit out for 35 minutes to set the seasoning.
Apply a generous amount of avocado oil to the brisket to help during roasting.
Sprinkle black pepper on top of the oil and rub it in to enhance flavor.
Scrape down one side of the brisket to remove excess seasoning, leaving it on the other side for flavor.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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