Oven Roasted Brisket


  • 5 lb. grass fed beef brisket
  • ½ tsp. coarse black pepper
  • ¼ tsp. salt
  • ¼ tsp. minced dehydrated garlic
  • ½ tsp. onion powder
  • ¼ tsp. dill seed
  • ¼ tsp. dehydrated red bell pepper (optional)


  1. Preheat oven to 350º. Mix all the spices together and sprinkle over all surfaces of the meat.
  2. Place meat in large roasting pan and pop into oven, uncovered for 1 hour.
  3. Lower heat to 325º and remove pan from oven. Pour ½ ” water in the bottom of the pan around the meat.
  4. Tightly cover with a piece of large aluminum foil and pop back into oven and cook for about 4 more hours.
  5. Check once and replenish water if below 1/4″ deep. Uncover for the final hour of cooking to get a nice brown crusty surface on the meat.
  6. Meat is well done (how I prefer oven-roasted cuts like this) when it reaches an internal temperature of 140º on your meat thermometer.

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