oven smoked beef brisket

[lt_recipe name=”oven smoked beef brisket” summary=”suggested equipment // wire baking rack. baking sheet. meat thermometer.” print=”yes” ingredients=”41/2 pound beef brisket flat, trimmed;1/2 cup dijon mustard;2 tablespoons liquid smoke;1/4 cup coarse kosher salt;2 tablespoons freshly ground black pepper;1 tablespoon garlic powder;1 tablespoon onion powder;1 teaspoon smoked paprika;barbecue sauce of choice, to serve” ]trim any excess fat off of the brisket. in a small bowl, mix mustard + liquid smoke. in a separate bowl, combine salt, pepper, garlic powder, onion powder, and smoked paprika. coat the brisket in the mustard mixture, then cover with the dry rub mixture. place the brisket on a wire baking rack and then place the rack over a foil-lined sheet pan. cover the entire pan, wire baking rack and all, with aluminum foil and store in fridge overnight, or at least 10-12 hours.;;after 10 hours, preheat the oven to 300 degrees F and remove the brisket pan from the fridge and allow to sit at room temperature while the oven preheats. transfer the entire prepared brisket (still covered with foil) to the oven and cook for 4-4.5 hours until the the thickest part of the meat reaches 200 degrees F. uncover the brisket and continue cooking on 300 degrees for another 1-1.5 hours, checking the brisket every 20-30 minutes. test the brisket with a meat thermometer to ensure it reaches 200 degrees and stays there for several minutes. If you lift a corner of the brisket, it should be soft and tender and not too crispy/crunchy on the outside. ;;allow the brisket to rest for age least 30 minutes before slicing. serve with your favorite barbecue sauce and coleslaw. [/lt_recipe]