Brisket is one of my favorite cuts of beef and with a little patience and some techniques taken from the savvy culinary world of smoking meats you can end up with the most amazing melt-in-your-mouth brisket cooked 100% in your oven at home.
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Brisket Direction:
1. trim your brisket all the way around leaving a 1/4-1/3 inch layer of fat.
2. season your brisket with desired seasoning (rosemary salt recipe below)
3. bake your brisket at 250 f (120 c) until it reaches around 160 f (71 c)
4. wrap your brisket in butchers paper that's been brushed with beef tallow and return
to the oven at 250 f (120 c) until it reaches 203 f (95 c)
5. remove the brisket from the oven and perform doneness tests until finally resting the brisket down
until it hits 160-170 f (71-76 c)
6. set your oven as low as it goes to match the temperate of the brisket at 160-170 f (71-76 c) and
place your brisket back into the warm oven for 10-12 hours
7. remove the brisket from the oven and let cool down to 150 f (65 c) before slicing and serving

Rosemary salt video    • The One Recipe I'll Never Stop Making  

Rosemary salt recipe:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs of sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested

Rosemary salt weighted recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams of fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest

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