Smoky. Peppery. Fall-apart tender. This one’s got all the flavor of burnt ends with a backyard-friendly approach.
What You’ll Need:
3–5 lb Brown Pearcy Prime Angus Beef Brisket
2 tbsp yellow mustard
2 tbsp Worcestershire sauce
Dry Rub:
1 tbsp coarse kosher salt
1 tbsp coarse black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp chili powder (optional for heat)
Step-by-Step Instructions:
1. Prep Your Brisket
Pat the brisket dry. Slather it with Worcestershire sauce and a thin coat of mustard (helps the rub stick). Mix all dry rub ingredients, then cover the brisket generously on all sides. Let it rest for 30 minutes while the oven preheats.
2. Low and Slow in the Oven
Preheat oven to 300°F.
Place brisket in a cast iron skillet or roasting pan, fat side up. Cover tightly with foil and roast for 3.5 to 4.5 hours, depending on size, until fork-tender. Internal temp should hit 195–205°F.
3. Bark it Up
Remove foil. Turn broiler on high and broil for 8–12 minutes to crisp and caramelize the top. Keep an eye on it—you want bark, not burnt.
4. Rest Before Slicing
Remove from oven and rest uncovered for 20–30 minutes before slicing against the grain.
How to Serve It:
Drizzle with your favorite BBQ sauce and serve with pickles and white bread.
Slice thick for brisket sandwiches, or chop for sliders with coleslaw and spicy aioli.
Leftovers? Toss into tacos, baked potatoes, or breakfast hash.
Want it spicier?
Swap paprika for cayenne, or stir hot sauce into the mustard layer.
