Captain Tripp's Amazing Oven Brisket
This is so easy, tasty, and tender. The possiblities for the leftover brisket are endless. We make brisket tacos, brisket chili, chopped BBQ sandwiches, or freeze some of the sliced brikset for a meal later. Just wrap the leftover sliced brisket in foil with a little juice and heat in the oven. YUM!
"This is one incredibly delicious brisket - tender, moist, and deeply flavored! The only tweak we made was to let the rub marinate on the brisket overnight. I believe the overnight stay with the rub allowed the salt to act like a "dry" brine which helped keep the brisket moist and flavored to the core. We served this dish with crock pot pintos, skillet jalapeño cornbread and a green salad for a great meal that the whole family enjoyed. We used the leftovers to make sandwiches with a sour cream horseradish sauce and thinly sliced onions on warm kaiser rolls."- sgrishka
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|5 poundBeef brisket; rinse well in cold water|
|2 tablespoonChili powder|
|2 tablespoonSea salt|
|1 tablespoonGarlic powder|
|1 tablespoonGround black pepper|
|1 tablespoonOnion powder|
|2 tablespoonPacked brown sugar|
|2 teaspoonDry mustard|
|2 Bay leaves; crushed|
|1 can (14 oz)Swanson's Beef Broth; Reduced sodium is what I use|
Captain Tripp's Amazing Oven Brisket Preparation
Make a dry rub by combining chili powder, sea salt, garlic powder, black pepper, onion powder, brown sugar, dry mustard, and crushed bay leaves in a bowl. Stir and mix well. Season the brisket on both sides with the rub, using it all. Place the brisket, fat side up, in a roasting pan and roast, uncovered for 1 hour in preheaded oven at 350 degrees.
Take the roasting pan out of the oven and add the beef broth to the sides of the pan - you don''t want to rinse off any of the rub. Lower the oven to 300 degrees, cover pan tightly with foil and cook an additional 3 1/2 hours for a five pound brisket. Add about 1/2 hour for every additional pound over five pounds.
You can cook it longer to get it very, very tender, but I usually don''t. If you want to cook it longer, reduce the heat to 200 degrees and let it cook for a few more hours. Trim off most of the fat, slice the brisket and pour some juice over it before serving. If you''re going to freeze some of the brisket, freeze some of the juice with it. This smells incredible while it''s cooking and you won''t be able to wait to serve it!
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