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 is actually a super simple recipe with very little fuss.


  • brisket, full piece with fat
  • Montreal steak seasoning, 1/2 cup or more

Preheat oven to 400° degrees.

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 on a roasting pan with the fat side facing up.

Roast in the oven for about 20 minutes. At this point the top will be crispy and seared. Turn the oven down to 350º and continue to roast until tender. This depends on the size of the brisket, 2-3 hours. 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. One large brisket should serve 10 people