This brisket recipe was one of the best things I've ever made. Absolutely delicious!
Oven Barbecued Brisket
From EatingWell: October/November 2006
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.
7 Reviews for Oven Barbecued Brisket
I'm going to say the thing you're hoping for. I never did the 8-hour marinade step and it was still spectacular. I added an hour to the cooking time and it was so, so good. I served it at a dinner party with mashed sweet potatoes and a salad and nobody realized they were eating something healthy. Perfect.