Oven Roasted Beef Brisket
- 1 -14 pound beef brisket
- 5 tb Lee & Perrins
- 2 tb pepper
- 1/2 cup water
Preheat oven to 250 degrees.
To cut down on time, I cut the brisket in half (CUT LONG WAYS).
Then I laid it on foil long enough to cover the entire brisket. You want to make sure the water you are about to pour in with the brisket doesn’t leak out. I put the brisket on a cookie sheet with the foil under it.
Once the brisket is on the foil, fold up the foil. Add all the ingredients to it and wrap it up. tight.
This brisket took about 6 1/2 hours in the oven. Note: Allow 1 hour and 15 minutes per pound as a rule of thumb.