12 Hour Oven Brisket Recipe

Sorry it s so complicated but don t shoot the messenger brisket is just a finicky beast that way.

12 hour oven brisket recipe.

12 hour brisket john loydall march 14 2015 march 14 2015 this 12 hour slow cooked beef brisket is the perfect way to turn a tough cut of meat into something that just melts in the mouth. Refrigerate overnight 10 to 12 hours. Remove the brisket from the fridge and uncover. In a small bowl mix worcestershire sauce soy sauce onion salt liquid smoke salt pepper and hot pepper sauce.

Place in the oven and bake for about an hour and 15 minutes per pound until the brisket reaches 185. Remove the brisket from the oven and remove the aluminum foil. Preheat oven to 300. Bring the aluminum foil together and close it covering the brisket loosely leaving a little space between the brisket and the foil.

Heat the oven to 300 f. It requires cooking for a long time more to the point it will take cooking for a long time you don t need to be too delicate with a decent piece. Remove the brisket from the oven and open the foil pouch. The next day preheat the oven to 250 degrees.

Season both sides of the brisket generously with salt pepper and cayenne. 1 to prepare your barbecue for the 12 hour brisket place a couple of pieces of newspaper in the bottom of a chimney charcoal starter. Or cook it 12 hours the day before like 9 9 or whatever is convenient for you then refrigerate it then back in the oven 3 4 hours before you want to eat it. Step 2 preheat the oven to 325 degrees f 165 degrees c.

Pour off the fat. Allow the briquettes to burn until they re all completely covered in a thin layer of ash 15 20 minutes. Remove brisket from refrigerator. Place 12 charcoal briquettes on top of the chimney starter and light the newspaper.

Place the brisket on a rimmed baking sheet fitted with a wire rack inside. Season brisket with salt and pepper. Turn brisket fat side up. Sprinkle it with the remaining seasonings then cover it with foil again and place it in the oven to roast for 5 hours approximately 1 hour per pound of meat.

Turn off the oven and allow the brisket to rest until it s cool enough to handle. Cook the brisket for 3 hours about 1 hour per pound. Place the brisket fat cap up in the middle of aluminum foil prepared in the roasting pan. Cover the whole brisket and baking sheet with aluminum foil.

Bake covered 4 hours. For best results place brisket over an aluminum foil rack set over a plate and refrigerate uncovered 8 to 12 hours.