American cuts of beef including the brisket. Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the eight beef primal cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle
If you’d like for the outside of your brisket to have a bit of a char, unwrap and place under a broiler for a few minutes before serving. This isn’t necessary at all, but it can add to the feel of pit smoked meat.
1 – 4-6 pound beef brisket
Oven smoke marinade (Recipe below)
Preheat oven to 220 degrees.
Rince brisket and pat dry. Lay fat side down on a backing sheet covered with a large piece of aluminum foil. Brush liberally with oven smoke marinade. flip brisket and brush the fat side with the rest of the marinade.
Wrap tightly in foil and bake at 220 degrees for 8-9 hours.