The Greatest OVEN Cooked Beef Brisket Technique Ever Recorded on YouTube

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.

Start with a good size brisket, preferably 19 lb.

Examine the brisket for fat content; avoid small briskets as they shrink and lose moisture.

Trim excess fat from the top of the brisket, leaving about 98% of it intact.

Score the fat on the brisket to allow it to open up during cooking.

Remove any large pockets of fat from the bottom of the brisket that won't render in the oven.

Leave some fat on the brisket for flavor and moisture.

Clean up the trimmed fat and prepare for seasoning.

Generously salt the brisket on all sides, ensuring to cover it well.

Place the salted brisket in the fridge for 3 days to allow it to brine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens