Beef Brisket Recipe: Oven, Slow Cooker, u0026amp; Smoker Methods

Prep u0026 rub (Day before or morning of): Pat the brisket dry. Mix the dry rub and coat all over, pressing it in. Refrigerate uncovered at least 2 hours (overnight best).

Heat oven: Preheat to 300°F / 150°C.

Build the pan: Scatter onions and garlic in a large roasting pan or Dutch oven. Add broth, Worcestershire, vinegar, and bay leaves. Set a rack or lay the brisket fat cap up over the onions.

Seal u0026 cook: Cover tightly with a lid or double foil. Roast 3 hours.

Check u0026 continue: Baste with pan juices, re-cover, and roast another 2–3 hours, until the thickest part is probe-tender (a skewer slides in with little resistance) and internal temp is roughly 195–203°F / 90–95°C.

Rest: Transfer the brisket to a board, tent with foil, and rest 30 minutes.

Defat the jus: Skim fat from the pan juices (or chill briefly and lift hardened fat). Discard bay leaves.

Slice: Slice against the grain into ¼ in (6 mm) slices.

Serve: Spoon warm jus/onions over slices.

Make-ahead option: Chill whole (unsliced) in juices; next day, slice cold, lay in a pan with defatted jus, cover, and rewarm at 300°F / 150°C until hot.