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1/4 inch slices of Beef Brisket.

Easiest Oven Roasted Beef Brisket

One of my top 10 recipes is my Texas Style Beef Brisket but, in that recipe, I only cooked the point, which is the thicker portion of a brisket. In this recipe I cook an entire brisket, Austin Texas style. This means you won’t need the rub that I show you how to make in the other Texas style recipe because, in Austin, they only use Kosher salt and pepper. It is an oven roasted recipe so, you’re not going to see the smoke rings that are so overly admired but it will still be just as juicy, tender and flavorful.

Beef Brisket in a the bag per pound total weight and price.

Understanding the Beef Brisket

When it comes to several of my more “expensive” recipes, I always hear the same gripes and complaints. They say, “this isn’t a poor man’s recipe” but I completely disagree. First off realize that this is the Poor Man’s GOURMET kitchen so it’s not all about canned tuna and saltines. I believe that there is a time and place for everything. This means that I justify and understand special occasion costs. Some things do cost more than others, there’s just no way around that but, there just might be a way through that still saves money. When it comes to this brisket costing me $60 dollars, I look at the price, I consider how many meals and mouths I can feed and the price per pound. This Brisket, per pound, costs less than hamburger where I live. And if you’re interested in the amount of money I saved vs. eating out, CLICK HERE and read this!

Raw and trimmed, kosher salt and peppered Beef Brisket in a roasting pan.

Beef Brisket Preperation

A Beef Brisket is one of the easiest things to prepare for roasting. How much labor that goes into it, however, totally depends on how much work your butcher did for you and how much you want to do yourself. The trimming is, by far, the most difficult part but it’s really easy to do. Just cut out off the fat and proportion the meat into the shape you want it to be. You should leave a good 1/4 inch of fat across the whole bottom, though, and consider removing the silver skin, on top, and an inch or two from the end of the flat(the skinnier portion of meat). Then season the meat with an even amount of kosher salt and pepper. I recommend seasoning in the roasting pan to prevent a messy counter top. Now all you have to do is bake the brisket, covered, for 12 hours at 200° Fahrenheit.