Description
A smoky, tender brisket cooked in under an hour with a homemade rub and oven-roasting technique. This no-pork, no-alcohol recipe uses apple cider vinegar for moisture and controlled low heat to deliver restaurant-style results. Perfect for weeknight meals or gatherings.
Ingredients
Brisket flat (2.5-3 lbs), choose USDA Choice grade for best flavor
Kosher salt, 2 tbsp
Smoked paprika, 1 tbsp
Coarse black pepper, 1 tbsp
Light brown sugar, 1 tbsp
Apple cider vinegar, 2 tbsp
Aluminum foil
Meat thermometer
Instructions
Preheat oven to 225°F (110°C)
Line a large baking sheet with aluminum foil
Trim brisket flat to remove all surface fat, selecting 1.5” thickness
Combine salt, smoked paprika, pepper, and brown sugar in a small bowl
Brush 2 tbsp apple cider vinegar over brisket flat, ensuring even coverage
Coat both sides of brisket with dry rub, pressing firmly into meat
Let brisket rest at room temperature for 10 minutes
Place brisket on prepared baking sheet, fat cap facing up
Loosely wrap brisket in foil with oblong folds for even heat
Cook in preheated oven for 30 minutes without opening oven for first 15 minutes
Remove from oven and let rest for 10 minutes
Unwrap brisket and slice against the grain into 1/4” thick pieces
Notes
For best results, use a meat thermometer to ensure accuracy
Replace apple cider vinegar with white vinegar for a neutral base
Resting is crucial for moisture retention
Store leftovers in airtight containers and refrigerate for 3-4 days
- Prep Time: 10
- Cook Time: 30
- Category: easy recipes
- Method: Roasting
- Cuisine: American