This slow-cooked oven-baked beef brisket turned out fabulous after soaking it overnight in a tangy marinade and cooking it low-and-slow the next day! Trim, score, and marinade your brisket to add amazing flavor, then slow roast all that deliciousness for an easy beef dinner!
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Instructions
Prep The Brisket
To cook the 5 lbs beef brisket evenly, trim the excess fat as needed to make your portion as even in size and thickness as possible. Use a sharp paring knife to score both sides of the brisket in a criss-cross diamond pattern for the marinade to soak in best.
Make the Marinade
Whisk the ¼ cup olive oil, 2 tablespoon Worcestershire sauce, and 1 teaspoon liquid smoke in a small bowl. Add in the ⅛ teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon salt.
Mix until well blended, then pour into a zip-top storage bag or a larger vacuum-sealed bag.
Add the brisket, seal it, and push as much air as possible out of the bag. Massage the marinade into the brisket.
Refrigerate for 8 hours (overnight) for best results if possible, but be sure to marinate for a minimum of 4 hours.
Slow Cook the Beef Brisket
Put brisket on an aluminum foil-lined baking pan (with the marinade).
Bake at 275℉ (135℃/Gas Mark 1) for approximately 6-8 hours; or 1¼ hours per pound of meat. The beef should be tender when done. The temperature should be between 180-200°F (82-93°C) when done.
Remove the brisket from your oven when done, and allow to rest for 1 hour before slicing and serving.
Video
Notes
For exceptionally tender brisket, aim for an internal temperature that's higher than the standard for cooked beef. I recommend cooking the brisket until it reaches over 200ºF (93ºC), ensuring the meat probe slides in easily.
Be cautious not to undercook the brisket. An internal temperature between 180ºF (82ºC) and 190ºF (88ºC) often results in a tougher texture, which can be disappointing.
While periodic basting is optional, a great method to add moisture is to wrap the brisket in aluminum foil with a couple of tablespoons of butter. Do this for the last hour of cooking, aiming for a final internal temperature of about 203ºF (95ºC).
After removing the brisket from the oven, let it rest for 1 hour or more. Loosely tent it with aluminum foil, either in the roasting pan or on a cutting board, to retain its juiciness.
To enhance tenderness, slice the brisket thinly and against the grain. This technique helps break up the tough fibers typical of this cut of beef.
When done, the temperature probe should easily slide into the meat (like butter).