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Close up of moist Oven Baked Beef Brisket slices showing muscle grain and rendered fat.

Oven Baked Beef Brisket: The Ultimate Peppery Charred Crust Recipe

Master the art of Oven Baked Beef Brisket with a deep, peppery charred bark. This low-and-slow method ensures moist, glistening meat with a perfectly rendered fat line, delivering smokehouse quality right from your kitchen.
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Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours
Servings: 8 slices
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe
  • 5 lbs Beef Brisket Whole packer or flat with fat cap
  • 2 tbsp Beef Tallow or Oil High smoke point
  • 3 tbsp Coarse Ground Black Pepper 16-mesh preferred for bark
  • 2 tbsp Kosher Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder

Equipment

  • 1 Baking Sheet Rimmed to catch juices
  • 1 Wire Rack For air circulation
  • 1 Butcher Paper or Foil For wrapping
  • 1 Digital Meat Thermometer Essential for accuracy

Method
 

Preparation
  1. Remove brisket from fridge and let sit for 60 minutes. Pat completely dry with paper towels.
  2. Rub the meat with tallow or oil. Generously coat all sides with the combined salt, pepper, garlic, and onion powder, pressing firmly to adhere.
Cooking
  1. Place brisket on a wire rack over a baking sheet. Roast at 275°F (135°C) uncovered until internal temp reaches 170°F (77°C).
  2. Remove and wrap tightly in butcher paper. Return to oven until internal temp reaches 203°F (95°C).
  3. Let the brisket rest, wrapped, for 1-2 hours before slicing against the grain.

Notes

Always slice against the grain for maximum tenderness.
Keep the fat cap up during roasting to naturally baste the meat.