Montana Beef Brisket

Chef Mike 0

"A VERY flavorful way to cook a brisket! Intend to cook this for a party. This goes very well with red potato salad!"


0 20 servings yields 12 lbs
Serving size has been adjusted!

Original recipe yields 20 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees.
  2. Combine all of the 'dry rub' ingredients into a bowl or container of your choosing.
  3. Combine all of the 'sauce' ingredients into a bowl or container of your choosing.
  4. If your brisket is not fresh, rinse it in water to get it nice and clean on the outside and pat it down with a towel (do NOT use paper towels).
  5. Sprinkle 1/2 of your dry rub on one side of the brisket, using your fingers to ingrain the spices, and do the same for the other side. It should look very red and hardly any meat should be showing.
  6. Line a large pan with tall sides with foil and spray with canola oil.
  7. Place your brisket into the pan with the fatty side down.
  8. Put it into the oven on the middle rack, making sure it is already pre-heated.
  9. After the first 30 minutes of cooking, take out your brisket and drizzle the brisket with 1/4 of your sauce, making sure to get some of the onions on top.
  10. Repeat the last step every 30 minutes, 3 more times.
  11. After your brisket has been cooking for 1.5 hours, make sure you put on more sauce and decrease the temperature to 300 degrees and cook for 30 more minutes.
  12. After 2 hours total cooking time, take your brisket out of the oven, and cover it totally with foil. Let it sit for 30 minutes to cool a bit before slicing.
  13. Slice the brisket cross-grain and serve with the juices!
  14. Enjoy!
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