Oven Barbecue Brisket with Brown Sugar Rub
This oven barbecue brisket rests overnight under a brown sugar spice rub, then cooks wrapped in foil until tender.
Equipment
- 1 set Measuring Cups and Spoons for the brown sugar and seasonings
- 1 Mixing Bowl for combining the wet spice rub
- 1 Wooden Spoon for mixing and spreading the rub
- enough to wrap the brisket tightly Aluminum Foil for the overnight rest and oven cooking
- 1 Full-Size Refrigerator for holding the seasoned brisket overnight
- 1 Oven for the slow covered cook
- 1 Roasting Pan with Rack for containing the wrapped brisket and holding it above the pan base
- 1 Kitchen Timer for the four-hour cook and ten-minute rest
- 1 Instant-Read Thermometer for checking the center of the brisket
- 1 pair Oven Mitts for moving the hot roasting pan
- 1 Cutting Board for resting and slicing the brisket
- 1 Chef's Knife for slicing across the grain
Ingredients
Brisket and Rub
- 4-5 pounds beef brisket
- ½ cup brown sugar packed
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh garlic cloves minced
- 1 tablespoon chili powder
- 1 tablespoon black pepper freshly ground
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ¼ teaspoon ground nutmeg
Instructions
Season Overnight
- Combine the packed brown sugar, Worcestershire sauce, minced garlic, chili powder, black pepper, yellow mustard, salt, ground cumin, and nutmeg in a medium mixing bowl. Stir until the mixture forms a damp, evenly seasoned paste.1/2 cup brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon fresh garlic cloves, 1 tablespoon chili powder, 1 tablespoon black pepper, 1 tablespoon yellow mustard, 1 teaspoon salt, 1 teaspoon ground cumin, 1/4 teaspoon ground nutmeg
- Pat the beef brisket dry and spread the rub over every surface. Wrap it tightly in aluminum foil, place the package in a roasting pan, and refrigerate overnight.4-5 pounds beef brisket
Cook and Rest
- Remove the wrapped brisket from the refrigerator while the oven preheats to 325°F. Set a roasting rack inside the roasting pan, place the still-wrapped brisket on the rack, and poke two small vent holes in the top of the foil.
- Cook the wrapped brisket for about 4 hours. Begin checking near the end: the center must pass 145°F on an instant-read thermometer, and the meat should feel tender when probed. Continue cooking if it is safe but still firm.
- Use oven mitts to move the pan to a heat-safe surface. Open the foil carefully, away from your face, and transfer the brisket to a cutting board. Rest for about 10 minutes, then slice thinly across the grain and serve.
Notes
Keep the seasoned brisket refrigerated overnight, open the hot foil packet away from your face, and use tenderness as the practical finishing cue after the center has passed the 145°F safety minimum.
Nutrition
Serving: 1serving | Calories: 771kcal | Carbohydrates: 16g | Protein: 46g | Fat: 57g | Saturated Fat: 23g | Cholesterol: 235mg | Sodium: 551mg | Fiber: 1g | Sugar: 14g