How Long Do You Bake Beef Brisket
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09/09/2019
I should have known this was going to be delicious. Chef John has never let me down. This was an easy recipe with fabulous results. The only change I made was to leave out the Cayan Pepper. Thanks Chef John. You (and your recipes) are the best.
09/07/2019
Easy and delicious! Followed the recipe and everyone loved it.
03/02/2020
I've never made a brisket before, so I followed Chef John's recipe to the letter. Served it to some guests and the raves are still coming in. Juicy, very flavorful and tender. Too bad I couldn't give this a 10 star rating. Cook'n'Sherry
04/28/2019
This turned out amazing my whole family loved it
03/26/2020
I follow the directions, it was the best brisket I have ever had,,,,thank you Chef John
12/25/2019
This recipe came out wonderfully for Christmas dinner. Followed the recipe but doubled the ingredients for a whole brisket and added 90 minutes of cooking time. Thank you Chef John for a wonderful meal!
11/06/2019
Made exactly as described, and it was phenomenal (but I've come to expect that from Chef John!). Fork tender with a delicious, savory gravy. Highly recommend!
09/21/2020
I know you never try a new recipe on guests but when I read the reviews and love chef John recipes I decided to try it. Well it was a hit, everyone loved it. I used a 6 lb brisket so I doubled everything including the cooking time. I added raisins and it came out perfect, highly recommend this recipe
09/18/2020
I had a 5# brisket so I doubled the braising recipe and had to do the final cook for about 3 hours. It's not going to taste like a smoked brisket but is excellent in its own right and there are many options to make additional dishes with all the meat! Easy!
09/10/2020
The flavor was good except the salt was way to much and very overpowering. The second we even cut the amount of salt. Will make again and cut salt in half.
09/16/2020
This is an amazing recipe! I'd never made brisket before, and after the sticker shock experienced when buying a 5.5 pound hunk of meat, I really didn't want to mess it up. I used a dry rub that I had on hand (instead of just the salt and pepper) which helped flavor the gravy because I didn't have any rosemary. I also used a blender to get that gravy to the proper texture. That step is really worth the effort. With such a big piece of meat, of course there were leftovers of this melt in your mouth tender beef -so it was dinner on night #2 (and hopefully #3!) and it was so easy to heat up the meat in that gravy. For tonight, I'm going to use it to make shredded beef burritos. It also makes for scrumptious sandwiches with just the meat and gravy on a burger bun... all around approvals from the Picky Eater Family!
02/07/2020
Can't say enough about this recipe. Simply fantastic!! Only went 2 hours after turning the heat down. Fork tender as promised!!
01/29/2020
This was delish! I did everything as written, only I only used a dash of cayanne, because we aren't huge on spicy food. YUM! Thanks!
03/23/2022
It was amazing
03/30/2021
Absolutely the best brisket ever, competes with what I get in TX. I made a 6 lb brisket doubled the spices except for the cayenne pepper and added 90 minutes at 325 Everyone loved it. Thank you chef John
04/13/2021
Juicy tender meat, and the gravy is hearty and delicious. Going to add more apple juice next time for some extra gravey.
08/26/2021
Made this for the first time and it turned out perfect. I made one change to the recipe, as my wife does not like sweet and savory to mix, I used beef broth instead of apple juice.
03/17/2021
I love this recipe! It turned out so good
05/16/2020
4&1/2 stars My brisket was 4 & 1/2 lbs, Wasn't sure about cooking time, but made it following all the directions, except adding extra 40 minutes, that was 20 minutes more to each baking step. Results were great!! My hubby loves it!!! I think it could use less pepper as too spicy hot for me, but will definitely make again P.S. couldn't find Chef John's recipe Video for mash potato pancakes
01/06/2020
Amazing and easy. Made exactly as written. I used a whole brisket and it took about 3 hours on the low setting. The gravy is delicious. Thanks Chef John.
06/07/2020
I didn't have any apple juice so I used beef stock and added a little apple cider vinegar. I also had to cook mine for about 30 mins longer but boy oh boy was it good and the gravy/sauce was divine!
05/28/2020
I was very disappointed but maybe it wasn't the recipe. The finished meat didn't break apart like it did in the video. Although I asked for the correct cut, and paid $28, it was very tough. I don't think I did anything wrong so I'm blaming it on the butcher. Looked more like pot roast. I found the cayenne a bit too hot and would cut back.
03/02/2021
More a question than a review. I have a 10lb brisket that I want to cook using this method. Suggestions on cook times appreciated.
04/01/2021
The recipe was easy and delicious. I added fresh diced carrots and celery to the gravy, with the apple juice, emulsified to serve for Passover Seder. Seasoned to taste. Slightly more garlic and cooked for over 5 hours until the meat was soft and flavorful. It was magnificent! Loved the apple juice addition. My mom never made it that way.
01/28/2021
Turned out perfectly. Was my first time making it. Used red chilli instead of cayenne and cut back on the salt. I also used thyme instead of rosemary and added bbq sauce and cherry tomatoes in the onion gravy mixture. Def making this again
05/30/2021
This recipe is dummy proof. Turned out perfect the first time. Unfortunately there were no left overs!
01/09/2021
First time ever making brisket. Followed recipe precisely. The video was very helpful. The brisket was wonderful and tender to the fork. Excellent onion gravy!
01/08/2021
While lay son was happy with the results, I didn't care for it. The apple juice is sweet and I prefer a dish that is more savory. The making of the gravy-sauce by using an emulsion blender was a great idea dn saved a lot of time, but again, too sweet. I will not make this again.
10/17/2020
I had a 5.25 lb brisket. Followed recipe as written but doubled the gravy ingredients. Meat was very flavorful. I cooked it 2.75 hours on the low setting and it came out perfect. The gravy was flavorful but way too salty, however it did go well on the meat. I would make this again but would definitely cut the salt by half. Cayenne gave the brisket a nice kick without being overly spicy.
10/16/2020
This was amazing!!! I did a 3.3lb brisket and followed the original recipe for the most part. I did add garlic powder to the seasoning and used sea salt instead of kosher. For the onion apple mix I added a splash of apple cider vinegar and 1/2 a finely diced apple. Cooked the brisket exactly as directed. Put the drippings in the blender and returned to stove and thickened with cornstarch and water. Soooooo. Goood!!! The brisket was tender and delicious but not falling apart and the gravy was perfect! This recipe is a keeper!!!
04/11/2020
OMG This recipe is amazing!!
03/14/2020
It was delicious and easy to make. I do wish that instead of the request for "a large onion" that the number of cups or the weight of the item would be included. These days the size of and onion can vary greatly. Thanks
08/01/2020
Easy, delicious. The brisket was tender and moist, and the sauce was fragrant and delicious. My husband loved this.
10/01/2021
This is the best Baked Brisket that I have ever had. I have made it at least 10x and it has always been a party success!!!
01/04/2021
I made the recipe as posted, and you could cut the meat with a fork. I'm not sure I'd use the apple juice another time as the gravy had a different taste - not bad, just different. Otherwise I'd give it 5 stars.
03/25/2021
I made it exactly as written, and this was incredible. Kudos to Chef John once again!
12/25/2020
This recipe just became our new Christmas dinner tradition. Followed the recipe to the letter, and it was perfect. It's "easy" as the title says, and requires very little hands-on time. If you're tired of turkey and ham, this is a good alternative.
09/08/2020
Loved it!
02/11/2020
I will most definitely make this beef brisket again soon! I followed the instructions without any changes except that I didn't have the Rosemary and omitted cayenne pepper as we don't like cayenne pepper, and everyone loved the brisket.
03/19/2020
My brisket weighed 5 lbs and we don't like cayenne pepper, so I used garlic powder for the rub instead. I increased the amounts of the other ingredients proportionately. I also cooked it for 2 hours at 360F and then for 2 hours at 275F because I put a casserole in the oven with it for the last 2 hours. It cooked perfectly and everyone loved the gravy. I definitely love this recipe!
04/18/2022
I was intrigued by a brisket recipe with a shorter cooking time than usual so I tried this for Easter. It was fantastic. I did not use rosemary because I'm not a fan, no cayenne and I used beef broth instead of apple juice. It cooked about 2 1/2 hours at 250 degrees and was so tender. I pureed the braising liquid and added a couple of teaspoons of cornstarch to thicken it a little. The liquid was so savory and delicious, the seasoning was perfect. I was serving this to a native Texan so any brisket not good would have been heresy. He really liked it too.
05/03/2021
Bought a salt and pepper brisket and then cooked as directed.
09/12/2021
This recipe was great! I made it exactly as instructed. Definitely faster than my usual recipe that involves cooking it twice. And much more moist. I was a bit hesitant because of the apple juice but it was delicious!! Will definitely make it again.
05/21/2021
I've making this for the third time today. The first time I used blade chuck because I couldn't find actual brisket; the second time I used actual brisket. There was very little difference, but I think I actually liked the blade chuck better because the fat pad seemed just right. You do want one, for sure, but the one on the brisket was *too* thick. I leave out the rosemary because my wife doesn't like it, and the cayenne as well. Number three is rubbed and ready, using smoked paprika instead. I also like using sweet onions, though I'm not sure it makes a difference for this. This is by far the best recipe I've found for this kind of thing. Sliders made with the leftovers are even better than the original dinner IMO. Honestly haven't had much use for the juice or gravy, but that's OK because the meat itself is *so* good.
01/08/2021
Excellent!
01/10/2022
Great recipe - first time ever making a brisket. I was skeptical about the apple juice but it turned out great. I hate those people who add comments but here I go. I added celery, carrots and pearl onions on the bottom on the pan so the brisket sat on that and not on the pan. My dad always said it helped the meat cook better. I then took that and blended it with the leftover onion/applesauce, blended it and marinated the meat. Literally melted in your mouth. Thanks for such a great recipe!!
10/20/2020
ALL GONE! Excellent as usual Chef John... Well received by Spouse John... No apple juice so I just substituted beef broth still tasty as can be!
02/28/2022
This turned out quite tender and even tasted better the second day for cold for sandwich meat. However next time I would reduce the cayenne by half or more as I found it quite hot - especially the gravy. I also had to make a lot more rub to have enough for the cut. I also reduced the salt by half and even then it was a little salty. I would definitely make this again tho!
01/30/2022
By far the easiest method and best outcome I have had cooking brisket. I have done the low and slow method many times, results were always good however this method is now my go-to. The gravy is a bonus too. Go easy on the salt (I over did it a little).
The leftovers made awesome "Super Deluxe Nachos" (Chef Johns recipe).
12/07/2021
I followed the directions and the brisket was already over cooked after the 90 minutes at 325 degrees. It seems like a good recipe but the cooking times are way, way off.
10/13/2021
First time to leave a comment on any recipe ever, but I just had to say THANK YOU CHEF JOHN!! :) I was running out of recipes and haven't had a homerun in a long time, but this was it. I only had a 1lb brisket and it was so tender after 2hours in a dutch oven. All i have is a photo of it all gone! Bless you, chef!??
01/06/2021
This is the BEST brisket ever! I made this for the family for Hanukkah and it was a huge hit. I was skeptical about the apple juice but since it was a Chef John recipe I went for it! I did not change a thing. Very easy. It was fork tender and savory. My family says I now make the best brisket!
12/25/2020
My whole family loved it!
10/15/2020
Excellent recipe. We like it so much I tried it with a chuck roast. The only changes I made were to saute the onions in an ovenproof skillet. Add the other ingredients as recipe instructed. Spoon part of mixture on top of roast. Covered with oven proof lid and baked as instructed. Excellent.
10/26/2020
This is a great method for cooking a brisket roast. It turned out tender and was not dried out. I would have given it a 5 star rating except that both the roast and the gravy were way too salty. We ended up throwing the gravy out. I will definitely use this recipe again, but will decrease the salt by at least half.
Source: https://www.allrecipes.com/recipe/273034/easy-baked-beef-brisket/
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