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Oven Brisket Recipe
Posted on 4/11/20 at 2:21 am
Posted on 4/11/20 at 2:21 am
I picked up a 6.5lb brisket flat I'd like to cook in the oven today. I’ve got some good run so covered there, but not sure about how to cook it. Does it need to be covered in foil? Should I add some liquid to the pan? I assume 250*F at an hour a lb should work. Thoughts?
2
Posted on 4/11/20 at 4:58 am to HurricaneDunc
Use a roasting pan (with raised rack) and beef broth underneath. Place it fat cap up. Cover it (wrap the whole pan in aluminum foil) Cook at 275 until about 170 degrees. Unwrap and broil it until 185 degrees. Let rest 15 mins tented
If no roasting pan, just use your standard baking dish and do the same thing
If no roasting pan, just use your standard baking dish and do the same thing
This post was edited on 4/11/20 at 5:11 am
Posted on 4/11/20 at 11:21 am to HurricaneDunc
I’ve used this recipe several times: LINK
I don’t usually refrigerate overnight before slicing. But the onions, honey, and balsamic are a good combo on an oven brisket.
I don’t usually refrigerate overnight before slicing. But the onions, honey, and balsamic are a good combo on an oven brisket.
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