6 pounds flat-cut beef brisket, trimmed
3 tablespoons kosher salt
1-1/2 tablespoons cracked black pepper
1 bottle (18 oz each) Hunt's® Hickory Cracked Black Pepper BBQ Sauce
special equipment: oven safe digital thermometer
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 57 mg | 6% |
| Carbohydrate | 29 g | 10% |
| Cholesterol | 343 mg | 114% |
| Total Fat | 60 g | 92% |
| Iron | 9 mg | 49% |
| Calories | 1061 kcal | 53% |
| Sodium | 2599 mg | 108% |
| Protein | 95 g | 190% |
| Saturated Fat | 24 g | 118% |
| Sugars | 23 g | 2% |
| Dietary Fiber | 2 g | 8% |
| Vitamin C | 0 | |
| Vitamin A | 6 iu | 0 |
Line a rimmed baking sheet with aluminum foil. Place baking rack on baking sheet. Pat brisket dry with paper towels. Season all over with salt and pepper. Place on rack, cover with plastic wrap and refrigerate overnight.
Preheat oven to 300°F. Remove plastic wrap. Place a piece of parchment paper on top of brisket and then cover pan tightly with aluminum foil. Insert probe of oven safe thermometer into the thickest part of the brisket. Bake until internal temperature reaches 200°F, about 3 1/2 to 4 hours. Uncover, brush with sauce and continue baking 1 hour, basting with sauce as desired.
Remove from oven and tent with foil. Let meat rest at least 20 minutes before carving. Serve with additional sauce.
Oven Roasted BBQ Beef Brisket
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