Oven Beef Brisket with Brown Sugar Spice Rub
A four-to-five-pound brisket flat cooked covered with broth and a dry spice rub, rested and sliced across the grain.
Ingredients
Main Ingredients
- 4-5 lbs beef brisket boneless brisket flat, fat cap trimmed to about¼inch; not whole packer
- 1 cup beef broth Can use low-sodium broth for a healthier option.
Spice Blend
- 2 tablespoons brown sugar Adds sweetness that balances the savory flavors.
- 1 tablespoon paprika Adds color and a mild pepper flavor.
- 1 tablespoon garlic powder Enhances the overall flavor.
- 1 tablespoon onion powder Optional for additional flavor depth.
- 1 tablespoon chili powder chili seasoning blend, not pure hot chile powder
- 1 teaspoon salt
- 1 teaspoon black pepper Freshly ground for better flavor.
If the roasting pan dries
- as needed hot water or beef broth small additions around the meat while cooking covered
Instructions
- Heat oven to 300°F. Mix the dry rub, coat a 4–5-pound brisket flat, and place fat-side up in a suitable covered roasting pan.
- Pour 1 cup broth around the meat and seal tightly. Begin checking after 3 hours; continue until fork- and probe-tender, often 4–5 hours or longer.
- If the pan dries before tenderness is reached, add a little hot broth or water and replace the cover. Do not let a fixed timer override texture.
- Rest loosely covered 30 minutes, then slice across the grain. Share into 8 meat portions with some pan juice.
Notes
Five-hour cooking allowance for a four-to-five-pound brisket flat; start checks at three hours and extend as needed. Covered from the start, with one cup broth. Whole-beef minimum 145°F/three-minute rest is only the safety minimum, not this recipe’s tenderness endpoint. Rest thirty minutes before slicing.