Ben Stutman, founder of Paizlee’s Grass Fed Beef, shows you step-by-step how to make the perfect Oven Slow Cooked Brisket.
INSTRUCTIONS
Start with a trimmed packer style Brisket
Pre-Heat the oven to 275 degrees.
DRY RUB INGREDIENTS
1/4 Cup Sugar
1/4 Cup Salt
3 TBSP Black Pepper
2 TBSP Garlic Powder
2 TBSP Onion Powder
2 TBSP Paprika
1 TBSP Ground Thyme
1 TBSP Lemon PeeL
Mix the dry rub together in a bowl.
Rub the brisket with the rub until top, bottom and sides are completely covered.
Wrap Brisket in aluminum foil, so as not to loose any juices while cooking in the oven.
Insert a meat thermometer into the thickest section of the brisket.
Place brisket in oven. Cook for roughly 1 hour per pound.
When internal temp has reached 155 degrees. Pull the brisket out of the oven, and unwrap.
Then crank oven to 375 degrees, and put the brisket back into the oven for another 45 min to an hour. ( Until internal temp reaches 165 degrees.)
Pull out of the oven and let rest for 30 min.
Slice up and enjoy!
Check back every Monday for a new recipe, and if you have any questions about a dish, send us a note on Instagram! Ben takes over for #MeatTalkMonday.