Tips: The fat cap helps keep the brisket moist as it cooks — don’t trim it off completely.For deeper flavor, you can reserve a small amount of the marinade and mix it into the warm pan juices before serving.
Oven Baked Brisket
Ingredients
1 bottle Allegro Hickory Smoke Marinade1 brisket roast (2-4½ pounds), trimmed but with a thin layer of fat left on topRouses Prime Rib Rub, for seasoning1 roasting pan with lid (or heavy-duty foil)1 large ziplock bag (1- or 2-gallon size), or large shallow pan for marinatingMeat thermometer (preferably wireless probe)Oven thermometer (optional but helpful for accuracy)
Directions
Place the brisket in a large ziplock bag or large shallow pan. Pour the entire bottle of Allegro Hickory Smoke Marinade over the meat, turning to coat evenly. Seal or cover and marinate in the refrigerator for at least 12 hours or overnight for best flavor.Preheat oven to 275°F. (Use an oven thermometer to ensure accuracy.) Remove the brisket from the marinade, rinse gently under cool water, and pat completely dry with paper towels. Generously season all sides with Rouses Prime Rib Rub, pressing the seasoning into the meat to form a light crust.
