Best Ever Brisket

Best Ever Brisket

259
ChristineD 165

"Tender and juicy. This is the best brisket ever!"
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Ingredients

4 h 10 m servings 204 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.
  3. Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.
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Reviews

259
  1. 326 Ratings

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Most helpful positive review

I have cooked many briskets in my life but never had one turn out as delicious and fall-apart tender as this one. Briskets are hard to find in Southeastern Tennessee...when I ask a butcher, the...

Most helpful critical review

Sad that I had made this for Easter with such high hopes. I dont think that brisket is made for the oven, I prefer it smoked.

I have cooked many briskets in my life but never had one turn out as delicious and fall-apart tender as this one. Briskets are hard to find in Southeastern Tennessee...when I ask a butcher, the...

This recipe is very tender and juicy. I took the advise of the other reviewers and cut down on the salt. After the brisket was finished cooking I scraped off the seasoning and discarded. Put the...

I've had this recipe in my box to try since it was first published. However, I've never made (or maybe even eaten?) brisket before, so I didn't realize it's not a grocery store meat staple (or ...

Great recipe... I added a few ingredients to the rub: 2 tsp ground mustard and 1 crushed bayleaf, and also a little more water to the pan... it turned out great and very tender... I had some "Sa...

I hope I can stop licking my plate long enough to write this review! I made the recipe as written and finished the last hour of cook time on the grill using indirect heat. WOW! Hubby and daughte...

If you take out the seasoned salt and use 2tsp dry mustard and a crushed bayleaf instead, this is an exact match for Tom Perini's recipe (also attributed to him at the food tv site via Paula Dee...

This recipe was exactly what I was looking for.Excellent!I added 1 tablespoon smoked paprika and rubbed the mixture onto the brisket.Then sprinkled liquid smoke ontop.After cooking at 350 for 1 ...

My boyfriend had two huge helpings. I did use some of the reviewers ideas. I served with white bread, dill pickles and Stubb's Bar BQ sauce!! Awesome! I can't wait for leftovers!

first time making brisket was very easy