Oven Smoked Brisket
Beef brisket rubbed with smoky spices and liquid smoke, roasted uncovered until a bark forms, then wrapped and slow-roasted until fall-apart tender - roasting uncovered first is what lets a smoky bark develop before wrapping in foil traps in the moisture, and liquid smoke provides the actual smoke flavor smoked paprika alone can't deliver.
⏱ 240 min🍽 8 servings
dinner
Ingredients
- •4 lb beef brisket
- •3 tbsp smoked paprika
- •2 tbsp brown sugar
- •1 tbsp garlic powder
- •1 tbsp coarse black pepper
- •1 tbsp liquid smoke
- •Salt to taste
Steps
- 1.Preheat oven to 300°F.
- 2.Rub the brisket with smoked paprika, brown sugar, garlic powder, black pepper, liquid smoke, and salt.
- 3.Place uncovered in a roasting pan and roast for 1.5-2 hours until a dark bark forms on the surface - roasting uncovered first is what lets the bark develop instead of steaming under foil.
- 4.Wrap tightly in foil and continue roasting for 2 more hours until fork-tender, then rest for 20 minutes before slicing.