I've made brisket before but this recipe is subtlely spiced and very easy to make. As with many other dishes, also tastes great the next day. I served this to friends who were visiting from out of town-the hands off cooking allowed time for visiting and appetizers. Served with smashed potatoes and sauteed chard.Yum!
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
We used a 6-lb brisket with 1.5x the other ingredients. Made this for our Seder in 2013. The shallots, garlic, etc. got a bit better done than I would have preferred burned a bit during the first two-hour cooking period and I needed to add a fair amount of water during the 1 1/2 hours of cooking after the tomatoes were added, so, BE CAREFUL not to burn anything (or lower the heat).
I followed the recipe and directions of the Oven BBQ Brisket but cut the cooking time in the oven by 30 min. I then pulled the brisket from the oven and placed it on the grill. Inside the grill I had Kingsford Charcoal, Soaked Hickory chips. I rotated the Brisket every 15 minutes for 2 hrs and added new charcoal and hickory chips at the 1 hour mark. Be very careful !!! it may start to fall apart on you. The end result is very similar to cooking the brisket on the smoker for 10-12 hrs.
OMG...this was so good. I would recommend making extra sauce.
Very good and actually not a lot of "hands on" time involved. I halved the recipe to make four servings using a two pound brisket. Because it was a smaller piece of meat, I reduced the oven temp to 250 degrees and baked for right around 4.5 hours in total, basting for the last hour and a half of cooking. I wish this recipe would have specified an internal temp to cook the roast to. After doing an online search I ended up letting it cook to right arond 195 degrees and then rest for another 10 min (although I was really worried it would turn out dry and tough). Not at all, the meat came out super tender and could be cut with a fork. It had tons of flavor. Served with some sauteed spinach and a whole wheat dinner roll. For the next day I used a whole wheat sub bun and made sandwiches out of it with the meat, sauce, and some of the leftover sauteed spinach. It was great either way.
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