| Level: | Easy |
| Total: | 8 hr 25 min |
| Active: | 15 min |
| Yield: | 24 sliders |
| Level: | Easy |
| Total: | 8 hr 25 min |
| Active: | 15 min |
| Yield: | 24 sliders |
Ingredients
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- One 6- to 8-pound trimmed beef brisket
- 8 cloves garlic, peeled
- 24 Hawaiian rolls, warmed
- Favorite slaw, for serving
- 2 cups pickled deli peppers
- 2 cups pepper relish
- 2 cups pickle chips
- 2 cups baby spinach
Instructions
- Preheat the oven to 275 degrees F. Cover a sheet pan with foil and place a baking rack on top.
- In a small bowl, mix together the paprika, brown sugar, garlic powder, chili powder, salt and pepper. Set aside.
- Place the brisket onto the rack over the prepared sheet pan, fat-side down. With a sharp knife, cut 8 slits into the brisket, placing a garlic clove into each slit. Season the brisket with the spice mixture, flip and season the other side, leaving the fat side facing upwards.
- Roast until very tender, 7 to 8 hours. Let rest for 10 minutes, then slice the brisket into thin strips.
- Serve with the rolls, slaw, peppers, relish, pickles and spinach.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 570 |
| Total Fat | 32 g |
| Saturated Fat | 12 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 30 g |
| Cholesterol | 124 mg |
| Sodium | 564 mg |
| Serving Size | 1 of 24 servings |
| Calories | 570 |
| Total Fat | 32 g |
| Saturated Fat | 12 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 30 g |
| Cholesterol | 124 mg |
| Sodium | 564 mg |
Reviews
I went grocery shopping and bought a beef brisket. It was 3.38 pounds which cost 37.00. It’s only my husband and myself. I cooked it as the recipe except I cooked it for 6 hours. Less meat then Ree used. I served the brisket on onion rolls. I used mayo and horseradish. It was really good. We both loved it.
Amazing how so many people missed the step “Leaving fat side up”
First brisket and so easy! Thanks for taming this item
This should be roasted fat side up. The fat bastes the meat and doesnt just drip away. The fat helps keep it moist. Dont trim too much of that fat cap away. It is highly needed.
Make sure it is the exact weight as listed. Brisket was spicy VERY VERY dry and never blackened to the color on the episode.
7-8 hours is way too long. It is past dry. Sorry but you waaaaaay over cooked the brisket.
I have never been confident enough to make brisket but this method and recipe made it super easy. It was delicious!!
I love the idea of this recipe ,but this looked dry on camera-would it be better to roast fat side up ????
My husband is always the person to make the big meat contributions for our meals but, with your guidance, I have been able to make ribs and I even attempted this brisket, which I served with elote, baked beans and broccoli salad, and invited guests to help us eat it. It was AMAZING. I can’t tell you how much it means to me to be able to make something like this and be able to serve it to my husband who would normally have to stand outside over a smoker all day to enjoy brisket. You and your recipes are an inspiration to home cooks everywhere. This recipe was so good, it even surprised my award winning barbecue man husband and inspired me to make it as sliders for my mother’s surprise 90th birthday party next weekend.