Oven Barbecued Brisket
A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it's baked. Here we use a full-flavored, smoky barbecue dry rub, then it's slowly baked and basted. Brisket cuts are notoriously fatty, but the flat “first-cut” section is a far better choice for healthy eating than the fattier “point cut.” It may be worth calling ahead to make sure your supermarket or butcher has one on hand.
Source: EatingWell Magazine, October/November 2006
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Bake, let the sliced brisket cool in the sauce for 1 hour, cover with foil and refrigerate for up to 3 days or freeze for up to 1 month. Reheat, covered, in a preheated 350°F oven for 40 minutes; if frozen, defrost in the refrigerator overnight before reh
Nutrition Facts
Per Serving:
233 calories; protein 33.4g; carbohydrates 8.8g; dietary fiber 1.2g; sugars 5.9g; fat 6.4g; saturated fat 2.3g; cholesterol 98.3mg; vitamin a iu 885.8IU; vitamin c 6.5mg; folate 22.6mcg; calcium 50.2mg; iron 4.1mg; magnesium 40.4mg; potassium 609.3mg; sodium 293.3mg; thiamin 0.1mg; added sugar 4g.
Exchanges:
1/2 other carbohydrate, 4 lean meat