Regina's Brisket

The secret to a mouth-watering brisket? Keep it simple and don’t skip the fat. At our house, this is a favorite at parties, and so many people have asked me how I keep it so moist and juicy. It’s a actually a super simple recipe with very little fuss…


  • 1 full piece of brisket, with fat
  • 1/2 cup of Montreal steak seasoning, like McCormick Grill Mates


Preheat the oven to 350º. With a sharp knife, slice slits into the fat side of the brisket and sprinkle heavily with seasoning. Turn and sprinkle the underside as well. Place the meat in a roasting pan with the fat side facing up. Roast in the oven for about 2 hours. At this point, turn the oven down to 325º and continue to roast for another hour – all depending on the size of your brisket. You can always test the meat with a fork to see if it is cooked. The meat should be tender and easily start to pull apart when ready. The top will be crisp and a very dark, golden color.  Great served with mashed potatoes and vegetables. One large brisket should serve about 10 people.