From the breast or lower chest section comes the Boneless Beef Brisket. Located just below the shoulder, this cut is commonly referred to as the brisket point.
From the breast or lower chest section comes the Boneless Beef Brisket. Located just below the shoulder, this cut is commonly referred to as the brisket point.
Set your oven to 300°F and place aluminum foil-covered brisket inside in a large roasting pan. Bake the brisket for an hour and 15 minutes per pound, until it reaches the internal temperature of 185°F. Use a meat thermometer to measure the thickest part of the brisket. Next, open the foil and bake the brisket for another 45 minutes, until the internal temperature reaches 200°F. Finally, let it rest for 30 minutes before serving.
Fire up your smoker with the goal of keeping consistent heat of 225°F and a steady flow of thin blue smoke. Fully seal your brisket in aluminum foil and place it in the smoker until the internal temperature reaches 200°F at the thickest part. Once you’ve achieved that internal temperature, let your brisket rest to soak in all the moisture, making it even more tender!
6 ingredients, 4 hours, Servings: 8
5 ingredients, 12 HRS 15 MIN, Servings: 24
5 ingredients
