Anyone Can Make This 24 Hour OVEN Brisket (Surprising Results)

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

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

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine reduces alcohol intake, while grape juice provides sweetness.

Trim the untrimmed brisket, removing excess fat while leaving about a quarter to a third of an inch of fat all around.

Save the trimmed fat for later use in the recipe.

Season the brisket with homemade rosemary salt made from kosher salt, fresh rosemary, fresh sage, whole garlic, and lemon zest blended together.

Spray avocado oil on the brisket to help the seasoning stick, then generously apply the rosemary salt and black pepper on all sides, including the edges.

Place the seasoned brisket on a sheet pan lined with a rack, fat side up.

In the oven, place a pan filled with water on the bottom rack to create steam while cooking the brisket.

Cook the brisket in a preheated oven at 250 degrees Fahrenheit.

Render the beef trimmings by covering them with cold water and heating them over low heat on the stove.

Insert a probe thermometer into the thickest part of the brisket after a couple of hours of cooking to monitor the temperature.

Continue cooking until the brisket reaches the stall point between 150 and 165 degrees Fahrenheit, then wrap it in butcher paper and place it in a foil boat.

Brush the brisket with rendered beef fat before wrapping it in butcher paper and placing it back in the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens