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Oven Roasted Beef Brisket

Oven Roasted Beef Brisket 

1 6-7 lb. beef brisket (flat cut-this is the leaner portion of a whole brisket)

1 tablespoon chili powder

1 tablespoon salt

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon brown sugar

2 teaspoons black pepper

1 teaspoon dry mustard

1 teaspoon dried thyme

2 cups beef broth

Cremer’s BBQ Sauce (optional) 

Trim brisket of excess fat, leaving at least a 1/4-inch layer of fat. 

Mix all dry ingredients together in a bowl until combined.  Spread dry rub on both sides of the brisket.  Cover with plastic wrap and refrigerate at least 6 hours, up to 24 hours.  

Place oven rack in lower 1/3 of the oven, and preheat oven to 250-degrees F. 

Place brisket, fat side up, into a large roasting pan, on top of a wire rack. 

Pour beef broth into the bottom of the roasting pan.  Cover tightly with aluminum foil, then place in oven 8-9 hours.  Remove from oven and transfer meat to a cutting board.  Let is cool 20-30 minutes before slicing against the grain into slices.   Serve slices of beef brisket with Cremer’s BBQ sauce on the side. 


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