Dry Rub Beef Brisket

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frankosaurus 1

"Spicy and smoky beef brisket. My version has no BBQ sauce added. Keep the dish tightly covered during cooking and don't peek. This prevents the brisket from drying out. If you use a larger or smaller brisket, adjust the cooking time to 1 hour per pound. Cut the brisket against the grain with a sharp knife, or it will be stringy."
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5 h 15 m servings 405 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 891 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 275 degrees F (135 degrees C).
  2. Place the brisket in a glass baking dish, fatty-side down.
  3. Mix Montreal steak seasoning and red pepper flakes together in a small bowl; rub over the brisket firmly to press into the meat. Flip the brisket and continue seasoning the fatty side.
  4. Stir beef stock, lemon juice, and liquid smoke together in the bowl; drizzle over the seasoned brisket. Cover the baking dish tightly with aluminum foil.
  5. Roast in the preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 5 hours. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.



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