For those who love beef brisket but don’t have a smoker, this is the way to go. I know, I know, I KNOW!! This is not a traditional beef brisket and I would never show this recipe to a Texan, but it is tasty, and I like it.
Oven-BBQ Beef Brisket
For those who love beef brisket but don't have a smoker, this is the way to go. I know, I know, I KNOW!! This is not a traditional beef brisket and I would never show this recipe to a Texan, but it is tasty, and I like it.
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Servings: 6
Ingredients
- 5-6 pound beef brisket all but 1/4 inch of fat removed
- 3 ounces liquid smoke
- celery salt to taste
- onion salt to taste
- garlic salt to taste
- black pepper to taste
- salt to taste
- Worcestershire sauce to taste
- 1 jar favorite BBQ sauce
- 2 tbsp flour
- ½ cup water
Instructions
Night before:
- Remove the hard fat from the brisket but leave about 1/4 inch of fat layer (fat adds flavor)
- Place the brisket in a glass baking dish, and pour the liquid smoke over it
- Sprinkle both sides of the brisket with celery salt, onion salt, and garlic salt
- cover and place in the refrigerator overnight
Cooking Day: Allow six hours for cooking and two hours for resting (one hour before the cook and one hour after)
- Remove the brisket from the refrigerator about one hour ahead of your cooking start time and let it sit at room temperature
- Preheat oven to 275℉
- Sprinkle both sides with salt, pepper, and Worcestershire sauce
- Cover the entire glass baking dish tightly with aluminum foil
- Bake until the internal temperature reaches 190℉ (could take up to 5 hours or more)
- Remove the meat from the oven, remove the foil, and pour the BBQ sauce over the top of the brisket
- Place the brisket back in the oven, uncovered until the internal temperature reaches 200℉
- Remove the brisket from the oven and place on a serving platter and wrap the platter with aluminum foil, set aside for at least 30 minutes
- While the brisket is resting, skim the fat off of the top of the juice in the glass baking dish
- Add the flour and water to the meat sauce and whisk until the flour is incorporated into the meat sauce
- Transfer the meat sauce to a gravy boat or bowl
- Slice the brisket into ¼ or ½ inch slices
- Serve with hamburger buns, the meat sauce, sliced onions, and dill pickles
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