Oven-Smoked Brisket

Ashira Mirsky Ashira Mirsky
4.3 (7 reviews)

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!

4h 6
Easy Gluten Free Meat

Directions

  1. Preheat the oven to 375 degrees Fahrenheit.

  2. 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.

  3. 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.

  4. 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.

  5. Slice and serve.

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What Cooks Are Saying

4.3 out of 5

7 global ratings

5 star
71%
4 star
14%
3 star
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2 star
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1 star
14%

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10 Comments

Miriam Bashevkin •

Based on reviews (and my sister in law's advice) I baked it on 300 for 3 ish hours instead.  It was perfect delicious and really enjoyed!! Thanks for such a great recipe!!

Mike Costantini •

Is there a video?? I did not know you could make smoked brisket in the oven!

Rachel B •

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

Aaron •

Just pointing out that Prague powder is used in cured meats and contains sodium nitrite, which can be detrimental to your health.

Dovid M •
Reply to Aaron

So do hot dogs!

Shana Steele •

Which cut of brisket is best for this recipe?

Thanks so much.

Raquel Malul Kosher.com Team •
Reply to Shana Steele

Usually second cut is best since it's fattier and tastier.