Punta Wagyu Ranch
Reserve a Share

Oven brisket

Covered and low keeps the fat in the meat. A hot uncovered roast just smokes.

Example sliced cooked brisket on a cutting board
Example dish, not a plate of our beef. T.Tseng, CC BY 2.0

Heat

300°F oven, covered

Time

About 4 hours

Skip this

Do not cook it uncovered on high.

Unlike supermarket beef

  • Unlike supermarket beef, you do not need a sugary rub to make brisket taste good.

Before you start

  • Thaw the brisket in the fridge, about 24 hours for every 5 lb.
  • Salt it just before it goes in the pan.

Tools: Oven, Covered pan, Instant-read thermometer.

What you need

  • 1 brisket
  • Salt
  • 1 cup water

Steps

  1. 1

    Salt the brisket, set it in a covered pan, and add the water.

  2. 2

    Bake at 300°F for about 4 hours.

  3. 3

    Check the center reaches 145°F, then rest 10 minutes.

  4. 4

    Slice across the grain.

Temperature

USDA safe temperature: 145°F, then rest 3 minutes. Use a thermometer. Color is not a test.

Serve it withBread, Pickles

LeftoversKeeps 3 days in the fridge. Reheat gently in a pan with a splash of water.

FeedsPlan 4 ounces cooked per person. It is rich.

Where the thermometer goes
Put the thermometer in the center of the thickest part, not touching bone.Center, not the edge
Slice across the grain
Cut across the lines of the muscle, not along them.Cut across the lines you see in the meat

Skip: A high uncovered oven · A heavy sweet rub

Sources: USDA food safety