The Set It and Forget It Oven Brisket Recipe
Think you need a 500-pound smoker and a degree in thermodynamics to make a decent brisket? Think again. I'm here to tell you that some of the best, most tender beef I’ve ever served came straight out of a Dutch oven right here in my kitchen.
Whether you’re prepping a Brisket Flat for St. Paddy’s Day or slow-roasting a marbled Brisket Point for Sunday dinner, the secret is all in the 'Low and Slow' method. I’m walking you through my foolproof, step-by-step guide to searing, braising, and (the hardest part) resting your dry-aged brisket for a result that pulls apart with a fork.