Oven Smoked Brisket
 
Ingredients
  • 3-4 lb second brisket
  • 2 tablespoons oil
  • 3 tablespoons white sugar
  • 1 ½ tablespoons paprika
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons coarse black pepper
Instructions
  1. Rub both sides of the Brisket with oil. Combine sugar, paprika, salt and black pepper in a small bowl and rub on meat. Place brisket in a baking pan, fat side up.
  2. Cover very well (2 layers of foil) and bake for 8-9 hours on 225⁰F. (In the original recipe in Dinner Done, we wrote to remove the brisket from the pan and bake it on 425⁰F, uncovered, for 8 minutes. While it gives it a nice crust, we found it wasn’t a must and on Yom Tov is impractical, so we skipped this step this time).
  3. At this point, you can remove the brisket from the pan and wrap it in baking paper and then foil. You can refrigerate or freeze it if not eating right away.
  4. To rewarm, add 1-inch apple juice (or light grape juice) into the bottom of a pan. Wrap brisket loosely in foil and place in pan. Place in oven for 10 minutes, or until warm. If your oven is on a very low temp, you can cover and bake longer until warm.
Recipe by Between Carpools at https://betweencarpools.com/oven-smoked-brisket/