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Meals · Roasts, ribs & slow cooker

Oven brisket, low and slow

68

A flat-cut brisket under a thick crust of salt and pepper, cooked for hours in a low oven: uncovered first to build the crust, then wrapped tight with broth until a skewer slides in like butter. A long rest makes it slice cleanly. No smoker needed.

Time
435 min (15 prep + 420 cook)
Servings
6
Per serving
446 kcal
Protein
56 g

Ingredients

Steps

  1. Heat the oven to 275°F. Mix the salt, pepper and, if using, the garlic powder and press the mix all over the brisket. If you have time, leave it uncovered in the fridge overnight first.
  2. Set a wire rack in a large roasting pan and lay the brisket on it, fat side up, tucking the thin end under if it tapers. Slide a small tin of hot water onto the oven shelf below for steam. Roast uncovered for 2 1/2–3 hours, until dark and firm and about 160°F inside; wrap it then, whatever the clock says.
  3. Lift the brisket onto 2 overlapping sheets of heavy foil. Fold up the edges, pour the broth around the meat and seal it tightly, so no steam can get out. Put it back in the oven on the rack.
  4. Cook for another 2 1/2–3 1/2 hours, until the thickest part reads 200–205°F and a skewer slides in and out with no resistance, like going into soft butter. The skewer test matters more than the number.
  5. Rest the brisket, still wrapped, for at least 1 hour; this is when the juices settle back into the meat. Unwrap it over a dish, pour the juices into a jug and spoon off the fat.
  6. Slice the brisket across the grain, about 1/4 inch thick, and spoon the juices over it. Leftovers keep 4 days in the fridge; reheat slices covered with their juices. It freezes for 3 months.

Good to know

Should I buy a whole brisket?

A whole packer brisket has a fatty point attached to the leaner flat. It is juicier but takes far longer, and it needs a much bigger pan. A flat cut suits a home oven and an ordinary table.

It reached temperature but still feels tight. What now?

Keep cooking and test every 20 minutes. Brisket turns tender when the connective tissue has melted, which can happen a little after the thermometer says it should.

Alternative

Per

Calories
191
Protein
(52%)
24 g
Fat
(47%)
10 g
Carbohydrates
(1%)
1 g
of which sugar
<1 g
Fiber
<1 g
Sodium
810 mg

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Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 2678 kcal goes into the pot and 2071 g of ingredients comes out as about 1405 g of food: 191 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.