Low & Slow Oven Brisket

Low & Slow Oven Brisket

For family gatherings and dinner parties, I like to prepare one large cut of beef that can serve many people rather than individual steaks. Not only does this allow better control of the cooking process, but it also tends to save some money and stress.

Beef brisket is an excellent cut for holiday meals. Because brisket tends to be a tougher cut of beef, it’s best cooked low and slow and sliced thin so that the best flavor and texture can be enjoyed together. A bonus—it reheats perfectly for next-day sandwiches and leftovers and is easily complemented by any of your favorite side dishes.

Try this oven brisket recipe that my family loves to share every holiday season.


Coffee Rub
2 Tbs Fine Ground Premium Dark Coffee
1 Tsp Cayenne Pepper
2 Tsp Smoked Paprika
1 Tbs Garlic Powder
3 Tbs Brown Sugar

Set aside.

Liquid Pour Over
1/8 C Balsamic Vinegar
1/8 C Molasses
1 Tbs Liquid Smoke
1/3 C Avocado or Canola Oil

Whisk together and set aside. 

Preheat oven to 230 degrees. Trim excess fat from brisket and place fat side down on heave duty foil. Pour heavy coat of coffee rub onto the meat and then flip to rub down fat side. Pour liquid mixture over meat and then wrap tightly and place it in the oven. 

Cook for 10-12 hours or until meat easily pulls apart. I usually prep and cook overnight. Very Important


Note: Do Not - I repeat, DO NOT dispose of drippins and debris. Freeze if need be, but I have another amazing recipe that uses this goodness! Great ideas to toss the drippins in: sides such as baked beans, green beans, and dirty rice (which I’ll make for you soon)!

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