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  • Prep Time: 10 Minutes
  • Cook Time: 2-3 Hours
  • Passive Time: 2-3 Hours
Original Hickory Slow Roasted Oven Brisket


3lbs Brisket or your preferred size, at room temp 

Char Crust® Original Hickory Grilled

Olive Oil 

Chicken or beef broth


Ingredients for Winter Squash Side:

Delicata Squash

Acorn Squash

Olive Oil 

Products Used in this Recipe


Preheat oven to 300 degrees. Place brisket pan you are using in the oven. Coat brisket with Original Hickory Char Crust and brush with olive oil. Place brisket in pan and roast in oven for 1 hour at 300 degrees

Take the brisket out of the oven and if your brisket is lean, add about a half a cup of broth to the pan and cover. Cook for another 2 to 3 hours depending on the size of your brisket.  Continue roasting until internal brisket temp reaches 185 degrees. Take out of the oven and let rest for 30 minutes before slicing.  Slice against the grain.

Side: Roasted Garlic Peppercorn Winter Squash

Preheat the oven to 475 degrees. Slice squash into rings with the skin and scoop out the seeds. Place on a baking sheet and sprinkle with Garlic Peppercorn Char Crust.  Cook for 15 minutes until soft.  

Step up option: Brisket with Garlic Butter Sauce (or your favorite BBQ Sauce)

Take any leftover juice from the brisket pan and put in a pan on the stove.  Add another cup of broth and 2 cloves of garlic minced, pinch of pepper and salt if needed and reduce to half on medium high heat.  Add 2 tablespoons of butter and continue to cook until it coats the back of a spoon.  Drizzle over the brisket.    


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