Here's how to make the perfect mouth-watering oven baked brisket. This recipe is carnivore diet, lion diet, and keto diet approved (but can be enjoyed by all).
A really good brisket can rival a steak any day (and that's saying something coming from someone that goes by "Ribeye Rach", haha). The best part about it is that brisket is so affordable. In the USA, you can often find it on sale for $3-5/lb. It's a win-win!
I'm on a mission to prove that you don't need sugar, spices, or barbecue sauce to make meat taste great. It's difficult to find recipes that don't include additives, so that's why I created this blog to share carnivore-friendly recipes.
Oven-Baked Beef Brisket
Ingredients
3-4 lb Beef Brisket (the recipe can easily be adapted for a larger brisket)
Water
Instructions
Preheat Oven to 275 degrees
Put brisket in a large pan
Salt brisket generously on all sides (either fresh or frozen) and put it into the oven
Fill a 8x8 glass dish with water (about half way) and place on the rack underneath the brisket. This step is essential for keeping your brisket moist and tender!
Bake your brisket until it reaches the desired temperature/tenderness (typically between 5-8 hours). If you're cooking from frozen, it will take longer than a fresh brisket. After it reaches 165 internal temperature, you can cover with aluminum foil to speed up the process (but this is completely optional). I typically like the internal temperature of the brisket to be around 205 (it starts to become very tender around 195-205). You can check the temperature of your brisket with a meat thermometer. The cooking time for brisket greatly varies depending on thickness/size.
Take out of the oven, cover and let rest for a minimum of 20 minutes, and up to 2 hours. We often let our briskets rest in a small cooler.
Slice and devour!
*I don't trim any fat off of my briskets. In fact, its my favorite part of the brisket! If you'd like to trim the fat, you can. But I'd recommend trying it without trimming, especially if you are looking to up your healthy fat intake.
Histamine Intolerance Tips
For those of you with histamine intolerance, you may want to cook your brisket at a higher temperature to shorten the cook time. The longer you cook it, the higher in histamine the meat will be. The brisket will be tougher if you cook it for shorter periods of time at a higher temp versus if you cook it low and slow. But it will still taste good!
Another option is to cook it in the pressure cooker. I have a great recipe for that here.
I use unaged beef from White Oak Pastures (use "RIBEYERACH" for 15% off), Northstar Bison, or BillyDoe Meats and that makes a big difference in my reactions. Store-bought beef is typically aged for around 30 days, which can definitely be problematic for really sensitive people.
Don't give up on healing your histamine intolerance, but of course be very careful if your reactions are severe. Things like meditation, eating outside, and reducing stress/anxiety can greatly reduce reactions (as our bodies produce histamines, too).
Hope you love your brisket! Let me know how it goes in the comments below.
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This was so good. It was my first time making it and I was unsure about how to make it. My first instinct was crock pot, then instapot, then went to Google. 😆 I found your recipe and was so pleased with how it turned out! My husband enjoyed it, too. I didn't cover it until it reached 205°, and I let it sit a little longer than 20 minutes (waiting for hubby to get home). It was perfect and I think I may have more for breakfast today!
This brisket recipe is so easy and tastes fantastic. Thank you, Rach!! I use it often and it's a huge hit at our house, as are many of your other recipes, most of all the ice cream.
I'm back. Today I'm cooking 2 large AA briskets in our double oven, about 42 lbs all together. The last one, on September 8, was such a treat. I had left more fat on but today I will leave it all on. It's easy to separate the fat from the juice in the pan and then render the fat part down for beef brisket tallow, one of the tastiest fats on earth, IMO! I slice the meat up traditionally, pencil thick on the flat and a bit thicker on the point. I freeze about 2 slices per freezer bag and grab them for lunch whenever I want. Either microwave or a quick reheat in the air fryer for a warm,…
I've done this a few times now with full briskets. Yesterday's 16 1/2 lb turned out amazing. I usually trim lots of the fat before cooking. I still trimmed but only about 1/2 of what I usually take off. I cooked in a classic roasting pan, lid off, water underneath in heat proof pan. I didn't remove and wrap at any point. I cooked to ~ 200, left the brisket in the warm (275 degree} juice/fat and covered with pan lid. I turned off the oven after cooking at 1:30 am and woke to resting brisket at 8 am. It was still quite warm and succulent. I nibbled choice cuts as I sliced. I separated the fat and juice and…
Tried this method, worked fantastically!! So juicy and tender.