Here it is. Our go-to beef brisket recipe.
This beef brisket recipe is amazingly simple and good. This blog post could easily be titled as “easiest beef brisket recipe” or “best beef brisket recipe”. It’s that good and easy.
Since brisket is a larger cut of beef, we typically make this recipe when we’re having guests over. The reason we like it so much is because it always turns out well, and it requires no fuss or oversight on the cook’s part.
After all, if we’re having company over, we want to spend the time with our guests. Not worry about what’s happening with the main entrée. Right?!!
How to cook brisket
When cooking brisket (or any cut of meat), you have to remember that it’s a muscle. Muscles that are well-used are tougher and have a lot of collagen and connective tissue. Check out the image below and you’ll find that brisket is located between the steer’s shoulder and forelegs. This muscle gets a workout every day.
The secret to a good brisket is cooking it low and slow. By doing this, the connective tissues dissolve and the beef becomes tender. That’s why cooking it on a low heat for a longer period of time is essential..
Remember, patience is a must when cooking brisket! It needs to cook for about 40 minutes per pound, and we recommend using a digital meat thermometer like this one. The ideal temperature is between 180-200°F.
Rest & Serve
Once the brisket has reached your desired temperature, pull it from the oven. Then, let it rest for at least 15 minutes before you cut and serve. Resting the meat lets the brisket’s fibers relax and widen so that juices redistribute throughout the cut of beef.
Beef Brisket Recipe
- 4 pounds beef brisket trimmed
- 2 Tablespoons chili powder
- 2 Tablespoons salt
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon ground black pepper
- 1 Tablespoon sugar
- 2 teaspoons dry mustard
- 1 bay leaf crushed
- 1 1/2 cups beef stock
- Preheat oven to 350
- Trim the brisket (if you haven’t already done so)
- Make a dry rub by combining all of the dry ingredients, and season the raw brisket on both sides with the rub
- Place brisket in a roasting pan uncovered, and roast for 1 hour at 350-degrees
- Remove brisket from oven, add the beef stock so that there’s about 1/2 inch of liquid in the pan. If you have a big pan, you may need more than 1 1/2 cups of beef stock or you can also add water.
- Lower oven to 300, cover pan tightly and cook for an additional 3-hours or until fork-tender.
- Slice meat thinly across the grain. If desired, top with juice from the pan.
Kitchen Products We Use When Making Beef Brisket
One more thing!
Do you want to learn more about beef? Below are a few popular beef posts and recipes you may like. In addition, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.
- 50+ Beef Recipes From Our Kitchen
- What is Grass Fed Beef?
- Farm Life: How We Feed Cows
- What’s the Difference Between a Steer vs Bull? Cow vs Heifer?
- Buying a Cow. How Much Beef Is It?
We have a weekly e-newsletter where we share about farm happenings, beef recipes, and when our next beef will be available to order. When you sign up, you’ll get a cheat sheet with 9-must-ask questions before buying beef directly from a farmer.
This post contains affiliate links. Please see our disclosure policy for more information
We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. See our disclosure policy for more details.