Directions

1. Defrost your brisket in the refrigerator 2-3 days before cooking. Then, trim the brisket of any silver skin, and remove most of the fat cap from the top.

2. Heat your oven to 450-500 degrees.

3. Pat the whole brisket dry with paper towels and coat the entire brisket with a chicken base. Then, use a pre-made brisket seasoning or mix up your own. Season generously!

4. Grab an oven pan with an insert so that air can flow through for even cooking. Place your seasoned brisket on top of the rack. Add about 2 cups of liquid to the pan, we used water, to help prevent burning.

5. Put the brisket into your heated oven. Cook at 450-500 degrees uncovered for 25-30 minutes.  

6. If you want to add in any herbs or vegetables for an aromatic and delicious result, chop them up now. We included carrots, potatoes, onions, and garlic.  

7. When the 25 minutes are up, pull the brisket out, and reduce the heat of the oven to 250-275 degrees. Add the chopped vegetables to the base of the pan and add red wine if you want to further enhance that flavor profile. 

8. Cover the brisket, put it back into the oven, and cook for about 3 1/2 -4 hours or until the internal temperature reaches 200-205 degrees.

9. Pull the brisket from the oven and let it rest covered for an hour. If you are cooking it the night before – let it rest, slice it up, put it in the pan you want to serve it in, strain the remaining liquid over the slices and stick it in the refrigerator. When you are ready to serve, reheat slowly at 225 degrees until you reach a serving temp of 145-150 degrees internal temp. 

10. Serve with your favorite Thanksgiving sides and enjoy the holiday with your family!