The key to roasting brisket in the oven is to place the seasoned brisket on a rack set over a rimmed baking sheet. This elevates the brisket and allows the air to circulate around the meat, much like it does in a grill or a smoker. This also allows it to roast and crisp up everywhere, melting the muscle and the fat and leaving flavor and tenderness in the meat.
MAKES 16 SERVINGS
1/2 cup kosher salt 3 tablespoons coarsely ground black pepper 2 teaspoons cayenne pepper 1 (9- to 11-pound) whole beef brisket, 4 to 6 (12-ounce) bottles beer
3 tablespoons coarsely ground black pepper
2 teaspoons cayenne pepper
1 (9- to 11-pound) whole beef brisket,
4 to 6 (12-ounce) bottles beer
To prepare rub, in small bowl mix salt, pepper and cayenne. Sprinkle mixture over all sides of brisket.
Pour 1 beer into loaf pan and set on oven’s bottom rack.
Place brisket, fat side up, on prepared rack. Roast on oven’s center rack for 4 to 6 hours, adding an additional beer to loaf pan every hour. Cook until meat reaches 185 degrees at center. Remove brisket from oven and let rest at least 20 minutes. Thinly slice to serve.
The brisket also can also be made the day before, then reheated on same rack and sheet pan system, covered loosely with foil for a couple of hours at 250 degrees. Remember to let meat rest again before slicing.
And when slicing, be aware that the grain of the brisket changes. Look at the grain of the meat and make sure to slice against it. If slices look like a small honeycomb pattern, you are slicing it correctly. If it looks like long strings, it is incorrect.
Nutrition facts per serving:
800 calories, 68 g fat, 27 g saturated fat, 185 mg cholesterol, 1 g carbohydrates, 43 g protein, 1,600 mg sodium, 0 g fiber