How to Cook Brisket at 250 Degrees
- 1). Trim the fat cap to a uniform ¼-inch thickness. Score the fat cap in a crosshatch pattern using the tip of the knife. Make shallow incisions to avoid puncturing the lean beef below the cap.
- 2). Rinse the brisket under cold running water. Pat all the surfaces of the beef cut dry with paper towels.
- 3). Season the dried surfaces of the beef brisket liberally with coarse salt and pepper. Massage the seasoning into the meat to cause thousands of tiny abrasions. Wrap the seasoned meat tightly in two layers of plastic wrap and place it in the refrigerator for 8 to 12 hours.
- 4). Set the oven to 250 degrees. Place an oven thermometer on the center rack.
- 5). Heat an empty cast iron skillet on a burner set to medium-high for three minutes. Pour 2 tbsp of vegetable oil into the center of the skillet. Swirl the oil around carefully to cover the base of the skillet.
- 6). Unwrap the chilled and seasoned brisket. Use tongs to move the brisket to the pan and brown both sides. Position the fully browned brisket in the center of the skillet with the fat side down.
- 7). Surround the brisket in the skillet with roughly chopped aromatic herbs and vegetables like garlic, onions or carrots. Pour a ½-cup of a flavorful basting liquid like apple juice, vinegar or wine into the skillet. Cover and seal the skillet with a sheet of aluminum foil.
- 8). Slide the covered brisket into the oven when the thermometer on the center rack is at 250 degrees F. Peel back a corner of the foil to baste the brisket with a turkey baster every hour. Add another ½-cup of basting liquid if the skillet dries out.
- 9). Cook the brisket at 250 degrees for 45 minutes for every pound of beef. Insert a meat thermometer into the center of the thickest portion of the brisket. Remove the foil when the internal temperature reaches 170 degrees F.
- 10
Take the skillet out of the oven when the internal temperature of the brisket reaches 190 degrees F. Rest the fully cooked brisket on a cutting board for a minimum of 20 minutes before slicing to serve.
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