Comments on: Oven Beef Brisket Recipe

By: Shannon

Shannon — Sat, 31 Dec 2022 00:53:50 +0000

This turned out really well! I only added a good amount of garlic powder and I think I would put whole globes over garlic in the pan next time…and yes, there will be a next time. This recipe was delicious and easy to follow.

By: Gina Kleinworth

Gina Kleinworth — Sun, 18 Dec 2022 17:54:48 +0000

In reply to Sheila Flanagan.

Please refer to the actual full recipe card at the bottom of the post that explains to “Place the brisket fat side down in a 13×9 baking dish. Pour the mixture over the brisket, flip the brisket over to the fat side up, cover with foil and place it in the refrigerator for 8 hours or overnight.” Then proceed with the baking.

By: Sheila Flanagan

Sheila Flanagan — Sun, 18 Dec 2022 12:15:13 +0000

At the top it states:
What side should I cook my brisket on in the oven?
When cooking brisket it’s best to have the fat on top so that it can drip down as the beef cooks. This will create the most tender and moist brisket you can make.

Yet this is never mentioned in the instructions. In fact, it says:
Once the brisket has been generously seasoned with the salt and pepper, place it with the fat side down into the baking dish or roasting pan.

Would like to know if the overnight marinating process is supposed to be fat side down, but cooking is fat side up. Thanks.