Melt in Your Mouth Oven Cooked Brisket (2023)

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A simple and mouthwatering oven cooked brisket that is truly fuss free! Delicious, tender andfreezer encouraged!!! This is the ULITMATE crowd pleaser! This is part of my perfect high holiday meal! With plenty of make ahead and freeze options…your dinner table this year will be a breeze!Melt in Your Mouth Oven Cooked Brisket (1)

As we speak, Jewish housewives all over the globe are getting out their finest china, their crispest table cloths and their oldest recipes; all in preparation for the Jewish high holidays. And this year I have a super easy dinner plan for you. Loaded with tons of freezer friendly dishes that are ridiculously delicious and incredibly easy to just heat up and plate!

Melt in Your Mouth Oven Cooked Brisket (2)
It’s these holidays that bring me some of my fondest memories with my family. Golden chicken soup with fluffy matzo balls, tart apples with sweet honey and the star of the dinner : the oh so magical, dreamy, melt in your mouth brisket. Like many Jewish recipes, brisket gets its roots from the need to use up some of the least expensive pieces of meat and transform it into tender deliciousness. As the brisket cooks low and slow, connective tissue breaks down, leaving a tender piece of smothered meat.

Growing up, my aunt always made the brisket in our family. Every year she tried a different recipe and every year her malnourished – looking niece (me) licked her plate clean… much to everyone’s surprise, oven cooked brisket was this picky eaters’ favorite dish. It had become a ritual, I always came into the kitchen and tore off a piece of the sacred meat and my aunt always asked me,

” So Mila is it good?” And every year I nodded in agreement as I sloppily licked off the remains of the sauce off my lips. My aunt’s brisket may not have been perfect, but it was hers and it was always good.

As an adult and a graduate of culinary school my love for oven cooked brisket remained the same. I made hundreds of briskets throughout my career and I was constantly searching for my recipe. I wanted a recipe of my very own. And I tried… I made smoked briskets, crock pot briskets, oven cooked briskets, French style briskets and the very worst, dry brisket. I took an idea or two from each recipe and moved on to create my brisket. This has become my no fuss no muss brisket recipe that I go to year after year.

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TheBrisket Technique

If there is anything I have learned from the hundreds of briskets I have made over the years, the technique is one of the most important aspects. Go slow. Lower temperature, slower cooking. This will allow the connective tissue to break down and the fat to melt slowly, leaving you with that ultimate melt in your mouth brisket.

There must also always be an acidic component. I use both tomato acid (ketchup) and wine to allow for a deeper and richer flavor in the meat and the sauce.

The best thing about this brisket is that it is one pan and FREEZER ENCOURAGED. Make it ahead of time. Freeze it. And let it warm up in a 350-degree oven the day of service. It will be perfection. Something magical happens when you freeze foods like brisket or my amazeballs this to happen to food. It just works! And it could not be easier!

You can also do it in the Instant Pot, if you have a smaller brisket. The recipe could not be easier and it is always a hit!

(Video) Anyone Can Make This 24 Hour OVEN Brisket (Surprising Results)

Melt in Your Mouth Oven Cooked Brisket (4)

This is a brisket. A HUGE one. I have 16 people coming over. I always get my brisket from my favorite meat guys Second City Prime. It is always clean and they have my very favorite.. WAYGU!I like to use foil pans for this because I hate cleaning roasting pans…as do you I am sure. Plus since I end up freezing it anyhow, it makes more sense to just do it in ONE PAN.

When you purchase your brisket. Do not purchase it cleaned. Purchase it whole with the fat still on it. And place the fat side UP when roasting. NOT DOWN.

Melt in Your Mouth Oven Cooked Brisket (5)

Now combine your ketchup, dehydrated onion, garlic, chicken base, wine and water in a bowl. Mix it all up to combine.

Melt in Your Mouth Oven Cooked Brisket (6)

Now slather it onto EVERY nook and cranny. Massage your brisket. Making sure to cover it all over. Now you have two options, if you have time to marinade for 24 hours…please do so! Justcover it and place in the fridge for 24 hours or at the very least overnight. But if do not, you can throw your carrots and onions right over it and cook it as is!

Before roasting, roughly chop your carrots and onions. You want nice, large chunks. I had some gorgeous multicolored carrots leftover so I used that. Throw the veggies on top and also nestle them in between for good measure. You want the liquid to cover almost all the way to the top.

Cover with foil tightly and place into a 350-degree oven for the next 3-4 hours or so. I like to flip my brisket half way into the cooking time that way both sides cook evenly. The ultimate test of course is the fork test. You want it to be nice and tender. For our family…I know it is perfect when the ends are easily falling off. That means the center has a more meaty texture. But again, that’s how my family rolls 🙂

I always make mine weeks ahead of time. So these next few steps are crucial. Take the whole pan and place it into the fridge over night or for a few hours until it cools completely and fat solidifies.

(Ignore the little yellow specs, I was making some rice and a few sprinkles made their way into the pan. )

See all that orangy looking goup around the meat? That’s fat. And you do not need it. It will make your sauce greasy.

Melt in Your Mouth Oven Cooked Brisket (9)

(Video) Simple Oven Cooked Brisket Recipe - Keto and Carnivore Diet Dinner Recipe Ideas

Just take a spoon and lift up the fat. It will come off easily. And it’s kind of fun.

Now we slice. This is a VERY important step. If you slice the brisket with the grain, you can forget about that gorgeous melt in your mouth brisket. You need to cut AGAINST the grain, just like with my flank steak. That way you will get perfectly beautiful slices. This is also why we chilled it first. Not only is it easier to remove the fat, but it is much easier to cut the meat when it is cold.

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Using a sharp knife we are going to be cutting AGAINST the grain. Make you use the length of the knife instead of sawing through the meat with short motions.

And now we place it into the pan…FAT SIDE DOWN. Because when you reheat your brisket…it is better fat side down.

At this point, I cover my brisket back up…and stick it in the freezer until it’s time to cook it!

This year I made it 2 weeks in advance. Again…16 hungry Russians and a Russian style dinner is not an easy task. I take all the precooking help I can get 🙂

Melt in Your Mouth Oven Cooked Brisket (13)

Reheat it in a 350-degree oven, covered for about 40-45 minutes. And serve.

I promise people will rave…

Plates will be licked clean…

(Video) Best Oven Baked Brisket

Melt in Your Mouth Oven Cooked Brisket (15) And eager fingers will try and get a slice in before you do 🙂

That’s hubby’s finger…trying to finagle its way in… And you will be the ultimate host 🙂 With a few less dishes to clean. Perhaps this time.. I will even get a chance to sit down and have a slice 🙂


Melt in Your Mouth Oven Cooked Brisket (18)

Melt in Your Mouth Oven Cooked Brisket

★★★★★4.8 from 19 reviews
  • Author: Mila Furman
  • Total Time: 490 minutes
  • Yield: 10 ppl 1x
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A simple and mouthwatering oven cooked brisket that is truly fuss free! Delicious, tender and freezer encouraged!!! This is the ULITMATE crowd pleaser! This is part of my perfect high holiday meal! With plenty of make ahead and freeze options…your dinner table this year will be a breeze! : Meat, Entree Cuisine: Ashkenazi Author: Mila Furman

(Video) Beef Brisket | It Melts in Your Mouth!



  • 78 pounds of brisket
  • 1 bottle of ketchup
  • 1 1/2 cups of dry red wine
  • 1 1/2 cups water
  • 1.5 tbsp chicken base (I find it milder than beef base)
  • 1/4 cup dehydrated onion flakes
  • 6 cloves of garlic (roughly chopped)
  • 2 onions (roughly chopped)
  • 6 large carrots (cut into large chunks)
  • Salt and pepper to taste


  1. Combine ketchup, water, dehydrated onion, garlic, wine and chicken base and mix to combine.
  2. Slather this beautiful mixture onto the brisket sneaking it into each nook and cranny.
  3. If you have time let stand in refrigerator for 24 hours.
  4. Preheat oven to 350-degrees and place remaining ingredients over brisket in a tightly sealed roasting pan into the oven.
  5. Cook for 3-4 hours. Typically the rule of thumb is an hour a pound. But the true test is when it pulls apart with two forks..
  6. Place in refrigerator over night to cool.
  7. Remove fat and cut against the grain NOT with the grain.
  8. Place sauce over sliced meat and put into 350- degree oven to warm the meat and sauce.


The nutritional information is to be used for information purposes only.

  • Prep Time: 10 minutes
  • Cook Time: 480 minutes
  • Category: brisket, dinner, freezer friendly, One pan
  • Cuisine: Ashkenazi, Jewish, Russian

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How long do I leave my cooked brisket in the oven to soften? ›

For a 5 pound beef brisket you will start the meat in a 300°F. oven, in a covered roasting pan and bake for 3 hours. Once you add part of the sauce, re-cover the pan, and continue cooking in the oven for another 2 hours or so, or until the meat is just about fork tender.

How long does it take to cook a brisket in the oven at 225 degrees? ›

Preheat the oven or smoker to 225 degrees F. Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours.

What is the best temp to cook brisket in the oven? ›

While it can be tempting to sear that fat at a high temperature, doing so will likely result in tougher meat. For this reason, be sure to roast brisket at a lower oven temperature, between 225 to 300 degrees Fahrenheit to achieve tender brisket.

Does brisket melt in your mouth? ›

Go slow. Lower temperature, slower cooking. This will allow the connective tissue to break down and the fat to melt slowly, leaving you with that ultimate melt in your mouth brisket.

Does brisket get softer longer it cooks? ›

It's a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it tender.

What temperature does brisket soften? ›

The brisket needs to spend hours in the temperature window of 160-205°F (71-96°C) for the best breakdown of connective tissue. Once this tough collagen has fully dissolved, it turns into gelatin. Gelatin is able to absorb up to ten times its weight in liquid.

How long to cook brisket in oven at 250? ›

How Long to Cook Brisket at 250? You'll need to cook brisket at 250° for about 30-40 minutes per pound. Upping the temperature to 250°, from the established tried and true rule of smoking at 225°, has some shocking and actually delicious results!

Should brisket be wrapped in foil in oven? ›

The key to shortening the cooking time is to wrap the brisket in foil, also known as the Texas Crutch. This traps the moisture in with the meat, dramatically speeding up cooking.

How long do you cook brisket in the oven at 275? ›

A general rule of thumb is to cook beef brisket in the oven at 275F for around 60 minutes / 1 hour for every pound of meat. For example, 4 lb = 4 hours, 5 lb = 5 hours, etc...

What temp is best for juicy brisket? ›

Either wait out the stall, or wrap the brisket tightly in two sheets of heavy aluminum foil with ½ a cup of apple juice added (aka The Texas Crutch) and bring the grill temperature or the grill back up to 225°F. When the brisket reaches an internal temperature of 195°F it should be properly smoked.

How do I make brisket more tender? ›

We cook our brisket at 250 degrees Fahrenheit (F) using cherry or apple wood from the Northwest. This temperature will break down the connective tissue, rendering some of the intramuscular fat, which in turn keeps the tenderness, and juicy flavor.

How do you know when brisket is done in the oven? ›

Place the brisket onto the rack, fat side up. If using a probe thermometer, add the probe to the center of the brisket now. Cover the pan tightly with foil. Roast in the oven for 2.5-4 hours (or 38 to 60 minutes per pound of meat), until fork-tender and internal temperature reaches 200 degrees F (93 degrees C).

What makes meat melt in your mouth? ›

By applying low and slow heat, collagen—the culprit in tougher cuts of meat—melts away and becomes gelatin. The side effect of this process is a silky, melt-in-your-mouth dish that's so tender, you can often break it apart with just a fork.

Is brisket cooked fat up or down? ›

Always smoke brisket with the fat side facing down. Fat-side down helps keep the seasoning on the brisket and makes it look better. Cooking brisket fat side up does not add moisture to the meat.

Will brisket pull apart? ›

Sometimes brisket is ready in 4 hrs, but it can take up to 6 hrs, so push into the meat with a fork – if it feels like it can be pulled apart, it's ready, but if not, turn the beef over, stir the sauce, cover with the foil and lid again, and cook for another hour, or until fork-tender and easily shredded.

Why is my oven brisket tough? ›

Brisket contains a lot of connective tissue, which can make it tough. The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin.

How do you not overcook brisket? ›

To avoid overcooking your brisket, it's important to use moist heat such as steaming or braising. This will help keep the brisket tender and juicy. Just keep an eye on the liquid level and add more if needed. When cooking the brisket, the most important thing is maintaining a low temperature throughout the process.

Why is my brisket not softening? ›

The only way to break it down to get tender brisket is to expose the meat to heat for an extended period of time. As such, if you don't cook brisket for long enough, the connective tissue isn't going to have time to break down. Therefore, you will be left with a still tough brisket.

How do you soften dry brisket? ›

If your leftover brisket seems a bit dry, never fear. It can still be revived and no one will be the wiser. To moisten the meat, give it a marinade in some warm beef broth, and make sure to add broth when reheating. Another option is to use the meat in dishes where it can soak up a rich sauce.

How long does it take to cook a brisket at 350 degrees in oven? ›

Preheat the oven to 350 degrees F. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Do you add water when cooking brisket in the oven? ›

How do you keep brisket moist in the oven? The trick here is to keep it covered with foil for most of the cooking time. Also, you should place some sort of liquid, like water, on the bottom of your roasting pan. The water and foil will help keep moisture in the air so the brisket will not dry out.

Is it OK to cook brisket at 300? ›

Heat smoker to 300°F. Place brisket in smoker, fat side down, and cook for 2 to 2.5 hours, misting with spray bottle of water, beef broth or apple juice, every 30 minutes. This adds moisture to the brisket and helps form the perfect bark.

How do you slow cook in the oven? ›

How to use an oven as a slow cooker substitute:
  1. Preheat the oven to about 160 C. Follow the slow cooker recipe, but use a baking dish with a lid instead of a crockpot or slow cooker.
  2. If the recipe calls for slow cooker setting, then divide the cooking time by 4. ...
  3. Slow cooking in the oven is done at a higher temperature.

Do you have to flip a brisket in the oven? ›

Making brisket in the oven is really easy to do. You simply season the brisket, and let it cook for 7 hours. No flipping, and turning needed ( at least not with my recipe)… I slow cook the brisket in the oven at 275 F.

Should I put liquid in foil with brisket? ›

If you use foil during the stall period, you get to retain all the juices and your brisket comes out incredibly moist! Not only does your meat contain a good amount of moisture inside, you can use any liquid remaining in your foil to mix into BBQ sauce or to to drizzle on the brisket after slicing.

Should you cover brisket when baking? ›

In the oven, that kind of time and temperature would dry the meat out, so use a slightly higher temperature of 300°F and keep the brisket covered in foil for the first six hours or until the brisket is 180°F in the thickest part. Cook uncovered for the best bark.

Can I cook brisket at 300 degrees in oven? ›

It will take about 3 hours to roast a 2 to 3-pound brisket in a 300°F oven. A good rule of thumb to follow is with each additional pound of beef, add an hour of slow cooking time. For example, a 5-pound roast should be baked at 300°F for 5 hours, a 1-pound roast for 1 hour, etc. Whatever you do, don't turn up the heat!

Do you cook brisket at 250 or 275? ›

Maintain a smoker temperature of about 250 degrees. Most wood smokers aren't perfect and the temp fluctuates, so a range between 225 and 275 degrees is fine. 6 After about 4 hours, begin to monitor the internal temperature of the meat.

Is 350 too high to cook brisket? ›

High-heat Brisket Recipe

Place the brisket fat-side down in a smoker preheated to 350°F (177°C). Using a Signals multi-channel thermometer, place one probe in the flat and one in the point. Set the high-temp alarms on each channel to 170°F (77°C).

Is 325 too hot for brisket? ›

Keep the temperature between 300° to 325°. Continue to cook the brisket until it reaches just over 200° about 5 - 6 hours. If you feel like the brisket is getting dry, you can remove it after it hits about 165°-170°, you can wrap it in peach butcher paper or heavy foil and continue to cook.

What temperature do you pull brisket after wrapping? ›

Loss of Texture to Bark

After you have the meat at the desired temperature (most experts recommend around 203 degrees Fahrenheit), you can remove the wrap and cook the brisket at about 225 degrees Fahrenheit to re-crisp the bark. Note: The brisket will cool rapidly once you unwrap it, but that's okay.

What temp is low and slow for brisket? ›

Slow it down: Here's one point on which the young Turks and old masters agree: Cook your brisket low and slow. It takes a low temperature (215 to 225 degrees) and long cooking time (15 to 20 hours) to melt the collagen, fat, and other tough connective tissue in the brisket.

What is the secret to moist brisket? ›

Add Moisture

After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.

How do you make brisket fall apart? ›

Removing the brisket from the oven/smoker at 205 F and letting it sit for an hour or two (while it will continue to cook and tenderize) will yield fall-apart tender meat. Then let is rest in foil for at least one hour, preferably two, before removing the foil.

What tenderizes brisket? ›

To enhance the tenderizing effect of smoking, marinate the brisket with lemon juice, lime juice, vinegar, or any other acid-based marinade. This will help break down the tough fibers in the meat and the acid will carry any flavor you add to the marinade deep into the meat.

Can you overcook brisket in oven? ›

Key Takeaway: If you cook brisket too long, it'll overcook and taste dry. To avoid this, pull your brisket when it reaches an internal temperature of 195°F. However, you can still salvage overdone brisket by turning it into alternate recipes like burnt ends or chili.

What is the best brisket time and temp? ›

Slow-smoke at a temperature of 250˚F, allowing about one hour of cooking time per pound of meat. So, if you have a 10-pound brisket, expect to smoke it for about 10 hours. Keep the fat side up so the juices can drip through the meat. Wrap in foil.

Why does beef always get stuck in my teeth? ›

If a person is noticing food becoming trapped in the same area constantly, there is a probability that there may be a hidden cavity. Cavities are notorious for trapping food particulars in between the teeth, which ultimately grows bacteria and worsens the cavity.

What happens if you leave meat in your teeth? ›

Having food stuck in your teeth may be annoying but if left in your mouth it can create or worsen your dental health. Food left in your mouth can pack into the area where it's located and cause bad breath, pain, and lead to swollen gums.

Does saliva break down meat? ›

What is the influence of saliva on raw meat? Saliva contains amylase that acts on carbohydrates only. It won't act on raw meat neither to digest it, nor to neutralize potential risks of disease.

How long to cook a brisket? ›

If you're cooking a brisket flat or a brisket point on its own, it will cook in 3 to 3 1/2 hours. A whole brisket may take an extra hour. Be sure to check 30 minutes before the time is up: the brisket should be fork-tender and still juicy. Over cooking will dry it out.

Why do you cook brisket fat side up? ›

Smoking brisket fat-side up

Renders out more fat, making the brisket tender, moist, and crispy on the edges. Shields the meat from the heat from the top – as the fat side is up, the brisket is protected from the heat, allowing it to smoke slowly while ensuring it doesn't overcook.

How long should brisket rest? ›

Smaller cuts only require a few minutes of rest time at room temperature, while a brisket needs a one hour rest between before serving time. No matter the cooking method (smoking, roasting, etc.), cooked brisket should rest for at least one hour but not more than two hours.

Why is my slow cooked brisket tough? ›

If your brisket is tough, chances are it needs more time to cook and become tender. Heat: Cook brisket over low heat. If you cook the beef quickly over high heat you will end up with tough, dry meat. Rest: It is imperative you let the meat sit for a little bit before you cut into it.

Should I fold my brisket? ›

In the BBQ world, they say you should be able to fold a good brisket in half. While you might not literally fold your meat in half, a nice cut of brisket should feel "floppy" in your hand rather than stiff.

Why did my brisket come out stringy? ›

Slicing perpendicular to the grain of the muscle is the last defense against tough brisket. The most perfectly smoked brisket will be tough and stringy if sliced parallel to the grain, but the tricky thing is that the grain of the point and flat run in different directions.

How do you soften hard cooked brisket? ›

When the meat has cooled, cut off the fatty top layer. Slice the brisket into 1/4-inch-thick slices and put the slices into a roasting pan. Cover the sliced meat with the defatted cooking liquid and reheat slowly. All the fat is gone and the meat is tender and juicy.

How do you soften cooked brisket? ›

Preheat your oven to 325°F. A higher temp sucks the moisture out of your brisket (before it is thoroughly heated) and will result in tough, chewy meat. While the oven preheats, take your leftover brisket out of the fridge, place it in a baking pan, and let it sit at room temperature for 20 to 30 minutes.

How do you soften beef brisket? ›

To enhance the tenderizing effect of smoking, marinate the brisket with lemon juice, lime juice, vinegar, or any other acid-based marinade. This will help break down the tough fibers in the meat and the acid will carry any flavor you add to the marinade deep into the meat.

How do you reheat brisket to make it tender? ›

How to Reheat Brisket (Keeping It Juicy)
  1. Preheat oven to 325°F.
  2. Remove leftover brisket from the fridge. Place it on a baking sheet and let sit at room temperature for 20 to 30 minutes.
  3. Pour some extra juices over the brisket.
  4. Cover the brisket in a double layer of foil. ...
  5. Place your brisket in the oven. ...
  6. Enjoy!
Mar 3, 2021

Why won't my brisket soften? ›

The only way to break it down to get tender brisket is to expose the meat to heat for an extended period of time. As such, if you don't cook brisket for long enough, the connective tissue isn't going to have time to break down. Therefore, you will be left with a still tough brisket.

What to do after brisket is cooked? ›

The first step to resting meat is removing it from the heat source (grill, oven, etc.). Then, remove any foil or butcher paper. Transfer the brisket to an aluminum pan, cutting board, or other dish that can catch juices, and allow the meat to rest for at least one hour, or until you are ready to serve.

Why is my brisket tough and chewy? ›

If you are using the words "chewy" or "tough" to describe the texture of your meat, in nearly all cases it has not been cooked enough. Your time/temperature pretty much confirms it.

What is the secret to tender juicy brisket? ›

How Do You Keep a Brisket Moist While Smoking It?
  1. Get the Right Cut. It always starts with the cut. ...
  2. Get Your Setup Right. If you're using a smoker or grill, you'll want to get your layout right. ...
  3. Use Aluminum. ...
  4. Place It Fat-Side Up. ...
  5. Try Adding Bacon. ...
  6. Add the Right Spices. ...
  7. Use the Right Temperature. ...
  8. Add Moisture.
Jul 26, 2021

How long does it take to soften a beef brisket? ›

That's why you will most often see recipes that indicate a low temperature for a long cooking time. But it doesn't need as much time as most people think. Three hours on 325 F will tenderize plenty, as long as your brisket is a flatter cut and doesn't weigh much more than three pounds.

How do you soften meat quickly? ›

You can velvet meat and make it melt-in-your-mouth tender by quickly tossing chunks of beef or chicken in about ¾ tsp of baking soda for about 15 minutes before your next stir fry, then rinse and pat the meat dry before putting in the pan.

Is there a way to tenderize already cooked meat? ›

Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat.

How do you reheat brisket in the oven without drying it out? ›

Pre-sliced brisket can be reheated in the oven just like larger pieces of beef, but do it at about 375-degrees. You can even use a glass pan and cover the pan with aluminum foil to make clean-up easy. Only reheat for 15 to 20 minutes to avoid drying out the meat.

How long does it take to reheat brisket in the oven? ›

Cover the brisket with slices of butter. This fat is your friend to provide much needed moisture when reheating. Reheat until the internal temperature is over 140. This will take 90 - 120 minutes depending on the size of your brisket.


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