Oven-Smoked Beef Brisket (No Pit)

Ingredients

• 14 lb Beef Brisket (select grade, trimmed, fat side up for cooking)
• 2 tablespoon Kosher Salt (fine grain, divided for rub and binder)
• 3 tablespoon Cracked Black Pepper (16‑mesh, coarsely cracked)
• 1 tablespoon Celery Salt (helps develop a natural smoke ring)
• 2 tablespoon Maggie Binder (binder to help rub adhere (any liquid seasoning works))
• 2 tablespoon Apple Cider Vinegar (mixed 1:1 with water for spritz)
• 2 tablespoon Water (mixed with apple cider vinegar for spritz)
• 1 sheet Butcher Paper (heavy‑duty, for wrapping the brisket)
• 1 sheet Aluminum Foil (used to lift the brisket and for resting)
• 1 slice Onion Slice (placed under brisket to prevent curling)

Instructions

1. Trim the Brisket

   Place the brisket on a cutting board and remove excess fat, thin the flat, and shape the meat for even cooking.

   Time: PT10M

2. Rinse and Pat Dry

   Rinse the trimmed brisket under cold water and pat completely dry with paper towels.

   Time: PT5M

3. Apply Binder and Rub

   Coat the brisket with the Maggie binder, then rub the mixture of cracked black pepper, kosher salt, and celery salt into all sides, pressing firmly.

   Time: PT10M

4. Wrap and Refrigerate

   Wrap the seasoned brisket tightly in plastic wrap, place it on a tray, and refrigerate overnight (or at least 12 hours).

   Time: PT5M

5. Preheat Oven

   Preheat the oven to 225°F.

   Time: PT15M

   Temperature: 225°F

6. Set Up Rack with Onion

   Place a slice of onion on the wire rack, then set the brisket fat side up on top of the onion.

   Time: PT5M

7. Cook at 225°F (1 hour)

   Insert the brisket into the oven and cook for 1 hour at 225°F. No spritzing yet.

   Time: PT1H

   Temperature: 225°F

8. Raise Temperature to 250°F (1 hour)

   Increase the oven temperature to 250°F and continue cooking for another hour.

   Time: PT1H

   Temperature: 250°F

9. Cook at 275°F (2 hours)

   Raise the oven to 275°F and cook for 2 hours, watching for rendering and bark formation.

   Time: PT2H

   Temperature: 275°F

10. Lift and Spritz

    Insert a small piece of foil under the brisket to lift it, then spritz a 1:1 mixture of apple cider vinegar and water every 30 minutes.

    Time: PT10M

11. Cook to Wrap Temperature (≈180°F)

    Continue cooking at 275°F until the internal temperature reaches about 180°F (approximately 1½ hours).

    Time: PT1H30M

    Temperature: 275°F

12. Wrap in Butcher Paper

    Remove the brisket, place it fat side down, spread a thin layer of pan drippings on butcher paper, and wrap tightly.

    Time: PT5M

13. Finish Cooking Wrapped (1‑1.5 hrs)

    Return the wrapped brisket to the oven at 275°F and cook until the internal temperature reaches 195‑200°F (about 1‑1½ hours).

    Time: PT1H30M

    Temperature: 275°F

14. Rest the Brisket

    Turn the oven off, loosely cover the brisket with foil, and let it rest for 2 hours (you may keep the oven warm for an additional hour if desired).

    Time: PT2H

15. Slice and Serve

    Slice the brisket against the grain into ¼‑½‑inch slices and serve immediately.

    Time: PT10M

Nutrition Facts

Calories

2000

Protein

200 g

Carbohydrates

0 g

Fat

150 g

Fiber

0 g