Oven Baked Brisket Recipe – With Paprika and Hickory Liquid Smoke

Did you know that my brisket post is my most viewed post in Hebrew? In English is the Turshi recipe
The enthusiasm of it stuns me and makes me so happy. Knowing that people are trying to make my recipes – and that they love them – makes me so proud.
I’m barely active on social media. So when a recipe of mine gets so many positive feedbacks and so many views I am just happy.

Last Friday we did Shabbat dinner at home, just the three of us. It does not happen much. Usually we go to our parents house for Shabbat dinner . But everyone is sick, everyone is in quarantine so we stayed at home. I decided to make brisket with a different seasoning, and it turned out so good!  So good that I have to share it with you.

Ingredients

4 lbs. of brisket cut- it is important to choose a cut with a layer of fat on top.
1 tablespoon of coarse black pepper
1 tablespoon of honey\ date honey
2 tablespoons of brown sugar
1 teaspoon of smoked paprika
1 tablespoon of sweet paprika
6-8 cloves of garlic
1 tablespoon of Hickory liquid smoke
1 tablespoon of salt

 

Preparation

1. Preheat the oven to  300ºF \ 150ºC

2.  Mix together  all the rub ingredients: the black pepper, the salt,the  honey, the brown  sugar, the liquid smoke, the mustard, the sweet paprika and the smoked paprika

3. Spread the mixture generously over the brisket and let it sit in a room temperature for about an hour

4. Place a large piece of aluminum foil in a roasting pan and spread the half of the garlic cloves

5. Place the brisket on the aluminum foil and spread on top of it the rest of the garlic cloves

6. Wrap the brisket in the aluminum foil so it’s well sealed, like a package7. Place an oven rack in the middle of the oven and bake for 4 hours and 45 minutes for a 4 pound roast (1 hour and 15 minutes for every pound)

8. Remove from oven and let rest in the foil for 30 minutes before serving

9. Slice and serve!

 

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