Barbecue Beef Brisket; tender brisket, thinly sliced, richly spiced, swimming in a rich, smokey barbecue sauce.
Growing up, barbecue beef brisket was my favorite dinner (besides spaghetti!!); my mom would make brisket and buy fresh homemade Italian rolls from a local deli and we’d pile the tender brisket high on the rolls and drench it in barbecue sauce. It was the best, most delicious and definitely, the messiest meal. E.V.E.R!!
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It’s best if you get it started the night before to allow the spices to work their way into the meat, however; that said I’ve been known to hurry the process and do it the day of, okay, it’s because I forgot, okay!?! The flavor is still good, so it can be done, but it’s superior if you do it the night before! Just saying…
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The night before…
….start by lining a sheet pan with heavy duty aluminum foil enough to wrap and make a “pouch” around the brisket, lay your brisket in the middle of the foil.
How to make a Dry Rub for beef
Mix together your spices to make a rub
In a small bowl mix together your spices to make a rub, sprinkle evenly over meat and rub into both sides of the meat.
Then pour the Worcestershire sauce and liquid smoke (found near the Worcestershire sauce in the grocery store) over the meat, lifting the meat as it drips to the sides so that you get this good stuff under the meat as well as on top.
Roll down the foil to create a pocket and place foil wrapped meat on plate or pan in fridge to marinate overnight.
The next day about 6-7 hours from serving….
…Allow brisket to come to room temperature for 30-60 minutes before baking. Pour on 1/2 cup of real orange juice and seal the foil back up.
Preheat your oven to 275° and bake the foil wrapped brisket on a sheet pan for 5 hours.
Carefully remove meat from oven and open foil packet carefully (watch the steam), pour about 1 cup of your favorite barbecue sauce (this is my favorite store bought sauce) over the meat; return to the oven, keeping foil open and bake for an additional hour.
When ready to eat, remove brisket from oven and allow to sit for 15-20 minutes before slicing. Carefully move brisket from foil to cutting board and slice thinly. My dad always sliced this with an electric knife, so I’m partial to using one as it brings back fond memories of him!
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Drizzle with juices from foil packet and serve with additional warmed barbecue sauce. Serve with rolls for sandwiches or with a crisp salad and these amazing and simple roasted rosemary red potatoes!
Pass out the napkins, tie on a bib, get your fingers messy and ENJOY!
Recipes to compliment Beef Brisket
Rosemary Roasted Red Potatoes
Asian Ramen Noodle Salad (All Natural)
Easy Yeast Rolls
Irish Mule {Colorado Mule)
Cowboy Baked Beans
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Oven Baked Barbecue Beef Brisket
Barbecue beef brisket; tender brisket, thinly sliced, richly spiced, swimming in a rich, smokey barbecue sauce.
Ingredients
Dry Spice Rub
- 5-6 lbs beef brisket
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher sea salt
Prepping the Brisket
Instructions
- Starting the night before, line a baking sheet with heavy duty aluminum foil, enough to wrap and make a "pouch" around the brisket, lay your brisket in the middle of the foil.
- In a small bowl mix together your spices to make a rub, sprinkle evenly over meat and rub into both sides of the meat. Pour the Worcestershire sauce and liquid smoke evenly over the meat, lifting the meat as it drips to the sides so that you get this good stuff under the meat as well as on top.
- Roll down the foil to create a pocket and place foil wrapped meat on plate or pan in fridge to marinate overnight.
The next day about 6-7 hours before serving
- Allow brisket to come to room temperature for 30-60 minutes before baking. Pour on 1/2 cup of real orange juice and re-seal the foil.
- Preheat your oven to 275° and bake the foil wrapped brisket on a sheet pan for 5 hours. Carefully remove meat from oven and open foil packet carefully (watch the steam), pour about 1 cup of your favorite barbecue sauce (this is my favorite store bought sauce) over the meat.
- Return to the oven, keeping foil open and bake for an additional hour. Remove brisket from oven and allow to sit for 15-20 minutes. Carefully move brisket from foil to cutting board and slice thinly. Drizzle with juices from foil packet and serve with additional warmed barbecue sauce.
- Serve with rolls for sandwiches or with a crisp salad and these amazing and simple rosemary red potatoes! Pass out the napkins, tie on a bib, get your fingers messy and ENJOY!
Notes
It's best if you get it started the night before to allow the spices to work their way into the meat, however; that said I've been known to hurry the process and do it the day of as early as possible and allow as much time for it to marinate the meat as possible before cooking.
Recommended Products
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-
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet and Baker's Quarter Sheet - Cuisinart CEK-40 Electric Knife
- Carving Fork Forged Full Tang Metal Rivets Stainless Steel Blade KFP-71
- Rachael Ray Cucina Dinnerware 8-Inch x 12-Inch Stoneware Rectangular Platter, Agave Blue
- Living Nutritionals All-Natural Pure Liquid Smoke 5oz (147ml)
- Redmond Real Salt, Sea Salt Ancient Kosher Pouch, 16 Ounce
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Total Fat: g Saturated Fat: g Trans Fat: 0g Unsaturated Fat: g Cholesterol: mg Sodium: mg Carbohydrates: 6g Fiber: 0g Sugar: g Protein: g
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This recipe is amazing! Although it takes some planning because you do things at multiple stages, it is worth it. A huge hit in my house!!!
So glad your family loves it Kristin!! It’s a family favorite of ours too!!