Beef Brisket Recipe
A deliciously tender beef brisket recipe that is oven baked and so flavorful. And the leftovers are great for tacos, burritos , enchilada, quesadillas and so much more.
Servings: 12 People
Calories: 433kcal
Ingredients
- 7 pound beef brisket, point cut with fat cap
- ⅓ cup yellow mustard
For the Dry Rub
- 2 tablespoons grated Parmesan cheese, green container
- 2 tablespoons brown sugar
- 2 tablespoons garlic salt
- 2 tablespoons Slap Ya mama® seasoning
- 2 tablespoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon basil
- 1 teaspoon parsley flakes
Instructions
For the Dry Rub
- In a small bowl, whisk all dry rub ingredients together. Set aside.
For the Beef Brisket
- Place the brisket on a cutting board and trim any excess fat from the brisket, if needed.
- Rub mustard over the whole brisket, underneath, on the sides, covering it completely with mustard.
- Next, sprinkle dry rub over the top and really rub it into the meat. Turn over and rub underneath, as well as on the sides.
- Using a metal 9 x 13 baking pan, or roasting pan, line with aluminum foil. Take another piece of foil and lay it over the pan lengthwise with extra hanging over. And a third piece of foil going the opposite direction (this is going to securely cover the brisket).
- Place the brisket in the center of the pan. Cover tight with foil and place in the refrigerator for 10 hours or overnight.
- Remove from the fridge and let sit out at room temperature for an hour. Do not remove foil.
- Place the brisket into a preheated 300° oven, on the center rack, and bake for one hour per pound until the temperature reaches 200° in the thickest part of the brisket.
- Uncover brisket and continue baking for another 45 minutes to 1 hour to crisp the exterior of the brisket.
- Carefully remove from oven.
- Place brisket on a cutting board, cover lightly with foil (like a tent) and let rest 30 minutes before slicing across the grain.
Nutrition
Calories: 433kcal | Carbohydrates: 4g | Protein: 56g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1467mg | Potassium: 934mg | Fiber: 1g | Sugar: 2g | Vitamin A: 724IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 6mg