Triangle S Perfect Oven Baked Beef Brisket

While Trevor is like the meat smoking stud, I am not however! So when we don't have time for him to slow smoke one of our amazing beef briskets, I resort to my handy dandy oven! Plus I honestly don't have the patience for smoking meat.

That said, here is my recipe for the PERFECT Oven Baked Beef Brisket you'll ever need! Just remember, low and slow is the only way to go when it comes to Brisket and don't trim the Dang fat off!

Triangle S Oven Baked Beef Brisket 

Made with Triangle S Beef or Beefalo Brisket

Servings 6+

Cook Time: 6+ hours

Ingredients:

• Brisket (I use a full Brisket which varies in weight from 12-16#, remember it takes about 1hr per pound to cook)
• 4 tbsp - Maple Syrup or maple sugar 
• 1.5 tbsp - sea salt
• 1 tbsp - chili powder 
• 1 tbsp - onion Powder 
• 1 tbsp - garlic powder 
• 1 tsp - Pepper
• 2 tsp - roasted cumin
• 1/2 cup butter
• 1/2 water

Directions:

1. Prep for overnight marinading: Trim your beef brisket of some of the excess hard fat from the top and side. The hard fat will not render well when cooking. Do not trim away all the fat as a good amount of fat is necessary to keep the brisket moist and tender.
2. In a small bowl mix together the dry spices and ingredients to create the dry rub.
3. If using maple syrup, rub the syrup on the brisket fully covering the brisket. 
4. Spread, rub and press in the dry rub evenly on the brisket from top to bottom and sides. 
5. Place brisket, fat side up, in a deep baking pan. Cover with foil and place in refrigerator overnight.
6. Cooking: Take brisket out of fridge and let it sit out for at least an hour to get close to room temperature.
7. Preheat oven to 300°F while the dry rubbed beef brisket is coming to room temperature. This ensures even cooking of the brisket.
8. Uncover brisket and very loosely place foil on top of brisket. This keeps the brisket from burning yet still keeps the moisture in.
9. Place brisket on the center oven rack and cook at 1hr per pound. Shi if you have any 8# brisket, plan to cook for 8 hours. Or until the internal temperature reaches 200°-205°f. 
10. For the last hour of cooking, remove the foil cover
11. Add slices of the 1/2 c of butter all over the top of the brisket 
12. Add water to the pan drippings to prevent burning
13. Up the oven temperature to 325°f 
14. Once the slow cooked brisket comes out of the oven, cover and allow it to rest for 15-20 minutes before slicing and serving. When slicing, be sure to cut against the grain for the most tender slices.
15. Enjoy!