Daydreaming. The sun is shining and warm on my face, it's early morning and the smell of hickory fills the air. You load up your smoker and wait patiently all day for the melt in your mouth BBQ. I open my eyes and look out the window. It's snowing. My old smoker can't regulate the heat properly in this kind of cold but I know I can get a great brisket out of the oven. I like doing this recipe when it's cold outside and the oven warms up the kitchen and the smell of brisket fills the entire house.
I have experimented with different temperatures and times, but the only way I could get brisket to that melt-in-your-mouth state is the low and slow method. Even though the temperature stays low the entire time, it creates a nice, crunchy bark.
First off, make sure that your brisket is fully thawed through, if not fresh, place in a dish or pan so when the rub is used, what falls off can be scooped up and rubbed over the meat.
The cut that we used this time was the brisket point. Brisket can be bought as either the flat, or the point cut. The point has more fat and is thicker; you can generally tell the two cuts apart as the flat cut is thinner and lays flat, hence the name. If you have a fattier side of the cut, place that face up so the fat cap can baste the meat over the cooking time.
For the rub, mix together in a bowl the chilli powder, paprika, black pepper, crushed chili pepper, salt, oregano, and garlic powder. For the crushed chilis, you can add more or less depending on your tastes. I do like the kick of chilli and find it really brings out the flavour of the other spices.
Many store bought rubs have sugars added so make sure you read the label if going the store bought route. Not only check the carb count of rubs, but also the serving size, as I recently picked up a Cajun rub that had zero grams of carbs although sugar was in the ingredients. I realized later that the serving size was per 1/4 teaspoon! Although the label said zero, many manufactures can round down so if the rub actually had 0.3 grams and I'm using half a cup of rub, the carbs can add up quick! This keto rub I use is delicious without the added sugars.
Once the spices are all mixed together, pour a couple tablespoons in your hand and rub over the brisket. Turn the brisket and do the same to the other sides until the entire brisket is covered. Place on a wire rack above a baking pan that extends beyond your brisket. Add 1 cup of water to the pan which will stop the drippings from burning to the bottom of the pan. I prefer to raise the brisket on a wire rack so that the bark forms more around the whole cut of meat, and the bottom is not as wet. This will also help it cook more evenly.
Preheat your oven to 250F. At this temperature, give yourself about 1h 15m to 1h 30m per pound. Our brisket was 4 lbs. so I figured I would check it starting around the 5 hour mark.
To really know when your brisket is done, make sure you get a meat thermometer. I've had nice remote thermometers as well as thermometers from the dollarstore. As long as it can reach 200 degrees Fahrenheit, it will do the job. I pulled our brisket out of the oven at 185F, and this was right around the 6 hour mark. It took a lot of willpower to not tear at the bark and eat it! I think the only thing that stopped me was the thought of burning my fingers.
Cover the brisket in foil for around 20 minutes to let it rest and let the juices redistribute. The temperature of the brisket will rise another 5-10 degrees while it is resting.
You'll want a sharp knife to slice though that crispy bark and when you're through you should be rewarded with tender brisket slicing through easily. I find the brisket point to be one of the most flavourful cuts of meat and with the roasting done on a rack, you get the flavour of the rub on all sides.
Some of our favorite sides for this hearty cut of meat are simple steamed green vegetables. Tonight's sides were asparagus and broccoli with roasted garlic and a cauliflower mash.
- 4 lbs brisket
For the spice rub:
- 2 tbsp paprika
- 1 tbsp chili powder
- 1 tsp black pepper
- 2 tsp crushed chili pepper
- 2 tsp salt
- 1 tsp oregano
- 1 tsp garlic powder
Preheat oven to 250F and position rack to middle of oven.
Place brisket in a pan a bit larger than the cut of meat itself. For this recipe we used a 9x13" pan with a wire rack over top.
Combine the ingredients for the spice rub in a bowl and mix together with a spoon.
Rub the spice mixture over the brisket ensuring the entire cut of meat is covered.
Place the brisket on a wire rack over the pan and fill the pan with 1 cup of water. Put in oven on middle rack.
Cook brisket for approximately 1h 15m per pound. Check with a meat thermometer and pull brisket out of the oven at 185F.
Cover brisket in tinfoil and let rest for 20 minutes.
Thinly slice brisket and enjoy!
NUTRITION INFO Per Serving (150 grams)
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