Tender Brisket

• Half or Whole Brisket (I went with half)

• Favorite BBQ Spice Rub

If you’re anything like me, you might be cooking brisket for the first time. Don’t let that scare you! I ended up buying a full brisket from my local grocery store. I also knew I didn’t want to cook the whole thing, so I ended up splitting my brisket into a “point” cut and a “flat” cut. Unless you’re cooking for more than 8 people, I don’t think you need more than one-half. Then I trimmed my brisket pretty thoroughly, leaving ¼ inch of fat on all sides before splitting it in half. For this recipe and in the photos, I used the “flat” side of my brisket, which is the thinner side of your brisket. I highly recommend looking up a video on YouTube on how to split it, because unless you’ve done it, it might be pretty tricky! Once your brisket is trimmed and split, you can put one side in the freezer and use your other one.

• Place your brisket in a 13x9-inch baking dish and cover it with your favorite BBQ dry rub on both sides. Once all sides are covered, then refrigerate it overnight.

• Remove the brisket from the refrigerator. Preheat the oven to 300° then bake, covered, for 4-5 hours.

• Once the meat has cooked thoroughly, take it out and spread your favorite BBQ sauce over the top of your brisket, then continue to bake, uncovered for 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices and serve!

• This is the exact process I also used for the ribs. It’s a great alternative to using a smoker if you don’t have one. The ribs come out just as good!