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Brisket makes an easy, delicious meal! This simple recipe yields a flavorful, tender perfect brisket every time.

Brisket Recipe from addapinch.com

We love smoked brisket, but often, I don’t want to worry with the smoker while my husband is at work even though I have a craving for it for supper! That’s when I turn to this recipe that produces the most tender brisket I’ve ever had before! I wish I could say that I do something magical to it, but really, it is the cooking method that I use.

I generally begin with a 3-5 pound beef brisket. There have been times that our grocery store has only had huge, huge, huge ones and I’ve just asked the butcher if he could cut it down for me. That way, I’m only buying what I need and they usually don’t mind a bit.

Then, I add just an apple juice or apple cider, a few seasonings, wrap it tightly and let it braise in the oven until ready. I generally allow mine to braise for 1 ½ to 2 hours per pound to get the most tender brisket. It seems like a long time to wait while you have to smell it cooking, but believe me, it is completely worth the wait! When you do serve it, you better watch out because it goes fast!

Brisket Recipe from addapinch.com

Here’s my Brisket Recipe. I hope your family loves it as much as we do!

4.67 from 3 votes

Brisket Recipe

Make-ahead 6 hrs 10 mins

Prep Time 10 mins
Cook Time 6 hrs
Servings 8
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
Brisket makes an easy, delicious meal! This simple recipe yields a flavorful, tender perfect brisket every time.

Ingredients  

  • 1 3-5 pound beef brisket , trimmed
  • 1 cup apple juice or apple cider
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons spicy brown sugar dry rub

Instructions 

  • Preheat oven to 200º F.
  • Place brisket in roasting pan. Pour apple juice or apple cider over the brisket to drip into the roasting pan. Pour Worcestershire sauce over top of brisket as well. Then, sprinkle with dry rub. Cover with lid to roasting pan or with foil and place in oven. Cook for 1 ½ – 2 hours per pound of brisket, uncovering for the last 30 minutes.
  • Remove from the oven and allow to rest for about 10-15 minutes. Slice or pull apart with two forks and serve.

Nutritional Information

Calories: 509kcal | Carbohydrates: 4g | Protein: 49g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Cholesterol: 180mg | Sodium: 125mg | Potassium: 460mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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Enjoy!
Robyn xo

Beef Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

  1. 5 stars
    Brisket where we live is $6.49 a pound. chicken legs, however, goes for 89 cents a pound- so guess what we pick? i’ll give you a hint, we molt at least once a month. Can’t remember what beef tastes like.

  2. Sounds like a great recipe, but you’ve cut your brisket wrong, which will make it stringy in texture. You need to cut brisket across the grain. Makes a huge difference.

  3. 4 stars
    Sounds Devine Robyn!! I wonder if adding smoked salt to the spice rub would help achieve the Smokey flavor that seems to be the quest without actually Smoking the brisket? ? Thanks for the recipe