Oven Smoked Brisket
Oven Smoked Brisket
I use to have a smoker … it was a huge P.I.T.A for me
Then saw a method on how to smoke in your oven “takeout takeout” style and had to try it.
Never going back to my smoker again.
Ingredients
RECIPE:
1 2nd cut brisket (mine was about 3.5 lbs) leave out for 20 minutes before starting the process.
3 cups water
1/4 cup liquid smoke
For the SMOKE RUB:
2 tbsp. sea salt
1/4 cup brown sugar
1 tsp. chili powder
1 tbsp paprika
1 tbsp. Smoked paprika
1 tbsp. dried mustard
1 tsp. cumin
1 tsp. turmeric
1 tbsp. garlic powder
1 tbsp.onion powder
2 tsp. dried thyme
Instructions
Blend all together and rub generously over the top of the brisket (can do all over brisket if you like intense spice)
Place brisket on rack.
you MUST a have a roasting pan with a rack for this. Fill bottom of pan with the water and liquid smoke.
⭐️
FOLLOW THESE STEPS EXACT!
1. Preheat oven to 225F
2. Cover pan tightly with foil.
3. Bake for 5 hours. CHECK BRISKET with meat thermometer – should read 170/175 (or continue to cover and cook till hits that temp)
4. If it does uncover and cook till the thermometer reads 190F
5. Remove from oven – again lightly tent pan with foil and let rest on counter for 25 minutes at minimum before slicing.
⭐️ can slice and rewarm or EAT