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You are here: Home / Beef / Roasted Brisket

Roasted Brisket

January 29, 2022 by Pam Leave a Comment

This Roasted Brisket recipe is amazing. Instead of roasting it at a low temperature, you roast it at medium high for a long time and the result is perfection!  

brisket tacos on a white plate

About Roasted Brisket

I actually should have called this Forever Roasted Brisket because the truth is, depending on the size of your Brisket, it takes anywhere from 6-8 hours to roast. 

And the the surprise is that it cooks at 350 degrees for all that time.  

350 degrees!  You would think this oven cooked brisket would be totally dried out and  ruined. 

But no, the end result is absolute perfection. Moist, tender, shreddable, mouthwateringly wonderful.   

Pinterest pin for Roasted Brisket

We have a favorite Tex Mex restaurant, Anamia, that serves the most incredible Brisket Tacos.  I order them Every time I go there. 

I can’t help it. 

There’s just something amazing about this oven cooked brisket that makes it stand out from any other Brisket I’ve had before.  

I’ve made Slow Cooked Brisket in a Crockpot and it was good. Shreddable and moist. 

I’ve also had Brisket slow cooked over Mesquite wood that I turned into Mesquite Smoked Brisket Chile.  Incredible flavor.    

But the Brisket from this restaurant still haunted  me, so I knew I had to get the recipe.

Yes, it was shreddable and not only moist, but down right juicy. And the flavor. Wow! 

I asked our waitress how they make it. 

She went back to ask the Chef and when she came back she said it’s proprietary and they really couldn’t give it out. 

I told them I certainly understood and told her to give compliments to the Chef.

Fortunately, this particular restaurant is a chain and when we tried another one of their restaurants, we ordered the same thing and the flavor was exactly the same. 

So I thought I’d try it again. 

I told the waiter how much I loved the Brisket and asked him if he knew how it was made.  

A few minutes later the manager walked up to our table. He said, “I hear you like our Brisket.” I replied, “I absolutely love it. You must cook this for a long time.”

He said that they do about 8 hours at 350 degrees. I was amazed at that high temperature for that long and then realized they had to wrap it in foil. 

He said, “That’s right.” I asked him about the spices and he told me.  

Brisket with Chilies in foil

So what’s the secret? 

Not only is this oven cooked brisket roasting roasting  at that high temperature for a long time tightly wrapped in foil, but their secret is also the spices they use.

They do their own combination of garlic powder, onion powder and paprika plus other spices but they also cook it with peppers. 

Poblano Peppers. 

If you don’t know about Poblano peppers, they’re pretty mild. I’ve used them in my Chile Rellenos. 

So let’s make this mouth-watering Roasted Brisket.

Ingredients for Roasted Brisket

  • Brisket:  The star of the show
  • Olive oil:  For health
  • Sea salt: Himalayan Pink Sea Salt is best because it’s stronger.
  • Pepper:  For a kick
  • Garlic powder: For pungent flavor
  • Onion powder: For rich flavor
  • Smoked Mesquite powder: Like you’re cooking over a campfire
  • Smoked Paprika: A different kind of smoky taste 
  • Bay leafs: This wonderful leaf brings all the spices together 
  • Poblano Chilies: South of the Border flavor

How to Make Roasted Brisket

This recipe came together so fast. Just brush the brisket with olive oil on both sides.  

Then mix the sea salt, pepper, garlic powder, onion powder, Mesquite powder and smoked paprika in a small dish and sprinkle the mixture evenly over both sides of the brisket.  

Add 2 whole bay leaves on the brisket and then spoon the diced chilies over the top.  

Just a word about the chilies. Poblano chilies stay true to the recipe and you can find these both fresh and canned. 

But if you happen to have canned green chilies on hand, you can certainly substitute them in this recipe.  

Finally, the most important part of making this oven roasted brisket is making sure that you completely wrap the meat up and seal it tightly.

Brisket wrapped in foil in a white dish 

It’s best to use long two sheets of heavy duty foil. One wrapping it North to South and one wrapping it East to West. 

Not literally of course, but you get the idea. 

Wrap and seal it in two different directions.  

Then just put the foil package in a baking dish and place it in a preheated 350 degree oven.  

This recipe was for a 2 pound brisket and I let it cook for 6 hours. If you have a larger brisket then the recommended time is 8 hours.  

When you open the package, the meat will be totally juicy. Just remove the bay leaves and shred the brisket with all the spicy chili deliciousness.

 Shredded roast brisket

You can serve this fabulous beef a few different ways. Enjoy it by itself or add it to a bun with a little bbq sauce for the best Brisket burger you ever had…or make tacos like I did.

brisket tacos on a white plate 

Whatever way you serve it, you’re going to love this brisket!

brisket tacos on a white plate
Print Recipe
5 from 1 vote

Roasted Brisket

This Roasted Brisket recipe is amazing.  Instead of roasting  it at a low temperature, you roast it at medium high for a long time and the result is perfection!  
Prep Time5 mins
Cook Time6 hrs
Total Time6 hrs 5 mins
Course: Main Dish
Cuisine: American
Keyword: Roasted Brisket
Servings: 6 servings
Calories: 250kcal
Author: Pam - Two Cups of Health

Ingredients

  • 2 Lb Brisket
  • 2 Tsp Olive oil
  • 1/2 Tsp Sea salt Prefer Himalayan Pink Sea Salt
  • 1/2 Tsp Pepper
  • 1/2 Tsp Garlic powder
  • 1/2 Tsp Onion powder
  • 1/2 Tsp Smoked Mesquite powder
  • 1/2 Tsp Smoked Paprika
  • 2 whole Bay leaves
  • 3 Tbsp Poblano chilies, diced Canned diced green chilies can substitute

Instructions

  • Preheat oven to 350 degrees F
  • Brush brisket on all sides with olive oil.
  • In a small dish mix sea salt, pepper garlic powder, onion powder, Smoked Mesquite powder and Smoked Paprika.  Sprinkle mixture on both side of the brisket.
  • Spoon the dices chilies over the top.  Then add the bay leaves. 
  • Wrap the brisket in heavy duty foil and and seal it tightly.
  • Place foil package in a baking dish and cook for 6 hours.
  • When finished, remove the bay leaves and discard.  Then shred the brisket.
  • Serve as is or add the brisket to tacos.

Nutrition

Calories: 250kcal | Protein: 31g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 313mg | Potassium: 498mg | Vitamin A: 80IU | Calcium: 8mg | Iron: 2.9mg

If you liked this recipe, please leave a comment below and be sure and pin this on Pinterest!

Filed Under: Beef, Dinners Tagged With: Best Brisket recipe, Roast Brisket, Roasted brisket, Tex-Mex brisket

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Hi!
I'm Pam, a self-confessed Foodie. I love creating delicious recipes that are nutritionally smart. I mean, delicious and healthy...what could be better? I am the author of "Natural Healing Foods” as well as several other books. Welcome to my kitchen! Read More…

A User Friendly Reference to Nature's Pharmacy

A User Friendly Reference to Nature's Pharmacy

Natural Healing Foods Reviews

“Pamela’s approach to healthy living and eating is unique in that she references Nature in a most refreshing manner.”

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