I love brisket. Who doesn’t? It’s one of my favorite meats. I think it has such a wonderful flavor. Especially when it’s slow cooked in a smoker and it gets that crispy bark on it! Perfecto! But I had no idea how to cook brisket in the oven. So when I came across a small brisket on sale at our local grocery, I decided I was going to give it a try. I would see if I could figure out how to get that same great flavor of a smoked brisket.
I decided that I would definitely use my cast iron Dutch oven to cook it in. Cast iron holds its heat well, promoting even cooking and it’s naturally non-stick! I LOVE my cast iron!
Prepping the brisket
I took the brisket out of the frig and let it sit on the counter to get the chill off. I do this with all the meat I cook, if you aren’t, you NEED TO BE! I’m not talking about overnight or hours and hours, but 45 min at room temperature will make a huge difference! I’m talking game changer! This promotes more even cooking.
After letting it sit at room temperature for a bit, I took paper towels and dried all the moisture off of the meat. Moisture is your enemy when it comes to a good sear! Next I rubbed it down with my own blackening seasoning. You can use whatever seasoning you like, or if you don’t have a favorite try mine. Recipe HERE! Then it was ready to be seared.
To get a good sear, you need a good hot pan, and a high heat oil. This is not a job for your olive oil, which has a low smoke point and can actually start to break down and taste bitter when cooked at high heat. Some oils with very high smoke points are avocado, grapeseed, safflower, peanut oil. Those oils have a smoke point of above 400F. I opted to use some good ole bacon grease, that has a smoke point of about 375f. Everything is better with a little bacon grease! I seared each side for 3-4 minutes over medium high heat. Don’t move it around in the pan, as bad as you will want to. You’ll just stop that pretty crust from forming! Start by searing the fat side first, so you end with that side up when you’re done and ready to move to the oven.
I cooked my 2.5lb brisket in the oven at 275 for about 2.5 hours with the lid on my dutch oven. You can estimate 30-60min of cooking time per lb of meat. You want an internal temperature of at least 195f. Once it was done, I removed the lid and turned to oven to broil. I let it broil 2-3 min, just until the fat on top was bubbling a bit. I removed it from the oven and placed it on a platter, and let the meat rest about 20 min before slicing. This gives time for it’s juices to redistribute.
Well I’ll tell you this, there were no left-overs! It was a huge hit! Even my picky 11 year old loved it! It had great flavor and a yummy crispy outside, juicy and tender inside! I will be looking for small briskets now each time I go to the grocery! I hope you will give it a try too, now that you know how to cook brisket in the oven! If you do let me know how it turns out!
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