This is how i make beef brisket in the oven. This recipe is so helpful in the cold months or if you have no access to a grill or smoker. You’ll be happy with the results every time.
You will need:
6 pounds trimmed beef brisket
1 cup barbecue seasoning:
a mix of ( 3 tbsp smoked paprika, 1/2 tbsp cayenne pepper, 1 1/2 tbsp salt, 2 tbsp brown sugar, 1 tbsp garlic powder 1 tbsp onion powder) 1/2 tbsp black pepper
barbecue sauce to serve
#brisket
#oven_baked
#beef brisket
**For the most tender pork shoulder ever:
check out my recipe:
Follow me on social media:
Facebook:
instagram:
Pinterest:
41 Comments
Leave a Reply
You must be logged in to post a comment.
Looks very good and very appetizing! : )
Thank you so much. My first time cooking it. Wish me luck 😅
Great straight forward, amazing recipe. Thank you.
omg. Just made this, amazing. I could never quite get brisket right but this is the way. So delicious. I had a thinner bit of meat so only needed to cook for 3 hours.
How can I keep the leftover in the fridge for the next days , and still keep the moisture and tenderness ?
I cooked for 6 hours and it turned out fantastic https://youtu.be/cbjvzqfFvsQ
This looks so good Is there a way to get a good crust on it?
Trying it today. Used mustard as the binder instead of oil. Looking forward to eating this in several hours.
What if you added some liquid into the wrap🤔
For those preparing a 2 lb brisket, the spice amounts are: 1 Tbls smoked paprika, 1/2 tsp cayenne pepper, 1/2 Tbls salt, 2 tsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper.
I like the fatty part of the brisket think o have an addiction lol
wow, I have to try it, it looks amazing😍
I stopped watching after she said vegetable
I love brisket, but I have never made one myself. They are on sale at our store. I am going to have to try this. Thank you. ❤
Cook it at 5,130,000 for one second
But what if I don't have a convection oven? Don't you have the temperature and length of cooking for a conventional oven?
I have an 11lb unleveled brisket, using a regular oven. I set my oven to 10 hours, 285. I understand it’s 1 hour per pound and to check after 9 hours. Once I check it I will add 30 minds or so. However, my question is, do I uncover to check the internal temp? I’m nervous since it’s for a family gathering. Thank you for your recipe
Nice🎉🎉
Making this now. Wish me luck!🤞
Can i do it without the parchment paper?
Why didn't you inject it❓️❓️
Thank you
looks so delicious!!!!
Hi! Im
Looking for recipe for the rub?
Ty for sharing l have a small apartment and oven l will try this ty
Made this 3 times and it always turns out perfect!
Most of the oven brisket recipes on YouTube tell you to have that thing in the oven for basically a whole day or more. I wonder how this recipe stacks up against them because I certainly like the shorter cook time
That looks amazing. Thank you so much for sharing this. I'm off to the supermarket 🙂
What was the temp set for?
How long for 12 lbs???
yummy ty for sharing
Like everything except the "vegetable" seed oil. Thanks!
I tried this brisket recipe a few months ago. It's really good. Especially with baby carrots and rice risotto.
My golly gosh! Amazing recipe! But I suggest you coat it in some beer after the cooking is done but if your kids have the brisket too maybe save some without the beer 😂
This was the BEST, easiest to follow and most helpful video for making brisket!!! Thank you! I just put my brisket in the oven at 285 for 6 hours! Thank you 😊
Litterally just seasoned it and resting it before i throw it in the convection oven. i love moxing seasonings so im trying smoke paprika, onion, garlic, salt, peper, and some taco seasoning! looking forward to the results later!
Thank you so much 😊 I will try this recipe 😊❤
I can’t wait trying this for my boyfriend birthday and my first time cooking brisket hopefully comes out great in the name of god willingly amen ❤
Im going to make this for my 4th of july bbq and i will definitely let you know how it turned out
gonna try this tomorrow!
As a previous Traeger+ user, I must say that switching to Asmoke has been a game-changer for me. The difference in flavor with the wood pellets is so noticeable, especially in roasts like this brisket. The temperature control is incredibly precise, making it easier to get the perfect cook every time. The portability is another big plus, I've taken my Asmoke on camping and road trips, it's fantastic for outdoor cooking. Also, the ASCA™ technology and FlameTech patent really make a difference for efficient cooking and easier cleaning. The ability to monitor and adjust the temperature remotely via the app is a feature I never knew I needed until I had it. Asmoke has truly elevated my cooking experience. #Asmoke