# Oven Brisket Recipe

This recipe is an easy, unique, and delicious way to cook a brisket in a kitchen oven.

- Total time: 8 min
- Cuisine: Indian
- Category: Dinner
- Language: en

## Ingredients

- 1 choice grade brisket
- 4 bags lapsang tea bags
- 12 oz hot water
- 2 tablespoons dark mushroom soy sauce
- 2 tablespoons water
- 0.5 teaspoon smoke concentrate
- 1 amount not specified hickory smoked salt
- 1 tablespoon coffee
- 2 tablespoons smoked paprika
- 2 tablespoons onion powder
- 2 tablespoons granulated garlic
- 0.25 cup coarse black pepper
- 1 tablespoon MSG
- 0.5 teaspoon activated charcoal powder
- 0.25 cup black cardamom pods

## Instructions

1. Trim the brisket into a uniform round shape. Remove the hanging piece of meat called the mohawk, cut straight down from the mohawk all the way to the end of the brisket, trim the fat cap down to about a quarter of an inch, round out the edges, and flip it over to cut out the deckle fat from the lean side.
2. Make a tea concentrate by pouring 12 oz of hot water over four bags of lapsang tea.
3. Put the brisket in a bag, pour the tea over the brisket, and vacuum seal it. Let it set at least 90 minutes.
4. Alternatively, if you don't have a vacuum sealer, just let the brisket soak in a container for about six to eight hours.
5. Add two tablespoons of dark mushroom soy sauce, two tablespoons of water, and a half teaspoon of smoke concentrate to a bowl and mix.
6. Once marinated, pat the brisket dry to remove any excess tea, and then apply the glaze.
7. Coat the brisket in hickory smoked salt.
8. Add one tablespoon of coffee, two tablespoons of smoked paprika, two tablespoons of onion powder, two tablespoons of granulated garlic, a quarter cup of coarse black pepper, one tablespoon of MSG, and a half teaspoon of activated charcoal powder to a bowl and mix. Feel free to skip the charcoal powder.
9. Give the brisket an even coat of the seasoning and place it on a wire rack over a disposable tray.
10. Place the brisket on the upper rack of the oven at 260°F. After about four hours, take out the fat trimmings from the oven. You want them to be a nice yellow color.
11. Take out the big pieces of crispy fat or strain it and put the liquid fat in a jar for future use.
12. In about eight to nine hours, the brisket is ready to wrap, because the internal temperature is above 170°F and the fat on top of the brisket is completely rendered.
13. Take some butcher paper and place some of that rendered beef tallow on the paper before putting the brisket lean side down onto it. Wrap it up and put it back in the oven, fat side up, at 300°F until it finishes. This should be around 190 to 195°F internal.
14. Let the brisket cool down on your countertop until it reaches an internal temperature of around 155°F and then place it in your oven at its lowest setting for four to eight hours.

## Equipment

- oven
- knife
- vacuum sealer
- measuring cups
- spoon
- bowl
- grinder
- butcher paper
- probe thermometer
- wire rack
- disposable tray

## Source

- Original video: https://www.youtube.com/watch?v=mgVU0urgzkc
- Recipe page: https://www.cliprecipe.com/recipe/6610a0d9-15ec-4f44-9eb8-b91ba2c3f366
- Extracted: 2025-03-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt