Oven Barbecued Brisket

October/November 2006

Your rating: None Average: 4.1 (57 votes)

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.

"OMG...this was so good. I would recommend making extra sauce. "
Oven Barbecued Brisket

7 Reviews for Oven Barbecued Brisket


This brisket recipe was one of the best things I've ever made. Absolutely delicious!


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.


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