My Family’s Favorite Oven-Baked Brisket: By Chef and fellow ALKie, Juli Posner

I’m sure there are a lot of people in many parts of the country that wouldn’t dream of making a brisket in the oven. But growing up in New York on Long Island, we never owned a smoker.

I think once you try this virtually fuss-free, oven-baked method, you will be sold by how delicious it is. 

Don't be afraid of the wacky combination of ingredients.  I promise it works.  It can be made two days ahead for best results!!

The amount of ingredients also remains UNCHANGED, regardless of the size of your brisket.  

INGREDIENTS:

7-8 lb brisket (I prefer first cut but with a moderate amount of trimmed fat).

Garlic powder

1 large bottle of ginger ale

1 large bottle of ketchup

1 packet of Lipton onion soup mix

13 ginger snap cookies roughly broken up

6 carrots cut into chunks

6-8 potatoes cut into eighths

METHOD:

Poke holes in the brisket with a fork.  Generously coat with garlic powder and sear on both sides to lightly brown. (about 1-2 minutes each side). 

Place in a large roasting pan.  

Combine ginger ale, ketchup, onion soup mix and ginger snaps. 

Pour mixture over the brisket. (don’t worry about the cookies, they disappear!)

Surround with potatoes and carrots.  Tightly cover brisket with foil.

At this point if you have time, you can place the uncooked brisket in the refrigerator overnight. 

If not-no worries.  

Place the tightly covered brisket in a 350 preheated oven.  The rule of thumb we like to use is 20 minutes per pound, or an internal temperature of 200-204 degrees with a meat thermometer. 

Remove brisket from the oven, let it rest as long as possible (I let mine rest overnight).

After cooled and rested, slice brisket AGAINST the grain!!!!! (important -otherwise you end up with tough stringy meat), and if possible, return sliced brisket to the fridge one last time before reheating (covered).

Enjoy! I hope this becomes a family favorite of yours too.