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I first posted this recipe on my WhatsApp status, and it got such rave reviews. The only problem was that people went to our local supermarket, (7 Mile Market) asking for Prague powder, and they don’t carry it. I started gifting little white bags of powder to people who wanted it, and it became a “thing.”
Then I posted this recipe to LinkedIn, and it went viral. It had close to 20k views and about 100 comments. When I saw how the masses are so hungry for shortcuts, I figured, why not share it with all of you? The initial process takes about five minutes, and it’s literally the easiest recipe. Cook it low and slow for a few hours, and some more uncovered, and you’ve got oven smoked brisket! Let me know if you try it. I would love to hear your feedback!
1 (3-to-5-pound) second-cut brisket
1 teaspoon Prague powder (available for purchase on Amazon)
1 (7-ounce) cup water
salt
pepper
garlic powder
1 teaspoon Mesquite-flavored liquid smoke
1 cup Haddar Dark Brown Sugar
Preheat the oven to 375 degrees Fahrenheit.
Slather the meat with salt, pepper, paprika, garlic and onion powder. This is your dry rub. The entire piece of meat should be covered in spices.
Place your meat in a pan. Mix the Prague powder in a plastic cup of water and pour over your brisket. Add the liquid smoke. Cover tightly and bake for three to four hours or until fork-tender.
Then, add one cup dark brown sugar and smear all over the top of the brisket. Raise the heat to 425 degrees and continue to cook uncovered for 30 minutes or until a nice dark crust forms.
Slice and serve.
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Is there a video?? I did not know you could make smoked brisket in the oven!
I agree with comment below regarding high cooking temperature, unfortunately my roast got burned at the bottom. Followed the instructions had a fatty second cut
Just pointing out that Prague powder is used in cured meats and contains sodium nitrite, which can be detrimental to your health.
So do hot dogs!
Which cut of brisket is best for this recipe?
Thanks so much.
Usually second cut is best since it’s fattier and tastier.
This brisket is melt in your mouth, tastes like it has been in the smoker for hours!
I just made this recipe. My inclination was to cook it low and slow which is what you wrote in the description- but the actual recipe said 375- which basically dried out the entire brisket. But I thought it might be the process so I went ahead and put the brown sugar on top but put the oven on 400 as 425 seemed very high. After ten minutes I smelled it was burning. Took it out and the brown sugar is just sitting on top of the burnt meat. Was really hoping this would work. But I think your oven temps are way too high and I don’t know what the brown sugar is supposed to achieve.
Dear Lesley,
I do not think your issue is due to the temperature. Even at the temperature that Chef Mirsky suggested, the fat and liquid from the meat prevents it from drying out. It is possible your piece of meat was not as fatty, or you have a whole in your pan. So please make sure that your brisket is the right cut of meat and has the necessary liquid to keep it moist and delicious. Please keep me posted. Best of luck.
Just to clarify please confirm that there is no hole in your pan of foil.
Can this be made ahead and frozen
Omro (O my Ribono Shel Olam). How does she do this. This brisket is the way to a man’s heart!!!!!!!!! Made it for the boys and it was a hit!
Ashira Mirsky has done it again, BIG TIME. This is the best smoked brisket I’ve ever had- without the hassle! Definitely go with second brisket for that over-the-top flavor. The smoky richness, with just a hint of sweet, is guaranteed to be devoured. It is that good!!!