Jewish-Style Baked Brisket Recipe

Jewish-Style Baked Brisket

Slow roasted, melt in your mouth, baked brisket perfect for any night of the week.



  • Difficulty (0 = Caveman, 5 = Thomas Keller): 2
  • Serving size: 8-12
  • Prep/cook time: 6.5 hours
  • Meat temp: Well-done


  • 5-10 lbs brisket 
  • Salt and pepper
  • 3 cups beef broth 
  • Optional: Butter


  1. Coat the brisket in salt and pepper on all sides.
  2. Optional: Use a meat injector (this is the one I use) to inject butter into brisket at various points
  3. In a large baking dish or dutch oven, add the brisket and broth. 
  4. The broth should cover 2/3 up the brisket.
  5. Braise at 250°F for 6 hours, or until the dual probe temps at 165°F.
  6. Remove from the oven, let rest in juiced for 20 minutes, which can also be used to make a gravy. 
  7. Slice and serve.

Need a BBQ sauce recipe to finish it off? See here


Video Demo: 


Need more help? 

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Myk Walton is a Professional Chef who loves to share his culinary creations (and music, family, etc.) on Instagram (@mykwalton). He named his Designer Beef cow “Gomer” and has dedicated himself to making the most of Gomer’s sacrifice by helping others do the same!
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