Oven Baked Barbecue Beef Brisket

Barbecue Beef Brisket; tender brisket, thinly sliced, richly spiced, swimming in a rich, smokey barbecue sauce.

Barbecue beef brisket was my favorite dinner (besides spaghetti!!) growing up; 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!!

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!

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!

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Recipes to compliment BBQ Beef Brisket

Rosemary Roasted Red Potatoes
Asian Ramen Noodle Salad (All Natural)
Easy Yeast Rolls
Irish Mule {Colorado Mule)

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Yield: 8 servings

Oven Baked Barbecue Beef Brisket

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Barbecue beef brisket; tender brisket, thinly sliced, richly spiced, swimming in a rich, smokey barbecue sauce.

Prep Time 10 minutes

Marinade Time 6 hours

Cook Time 7 hours

Total Time 13 hours 10 minutes

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

• 2 oz Liquid Smoke (wood variety doesn't matter, I am partial to Hickory and Mesquite)
• 2 oz organic Worcestershire Sauce
• 1/2 cup real orange juice
• 1 16 oz jar favorite Barbecue sauce (my favorite)

Instructions

1. 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.
2. 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.
3. 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

1. 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.
2. 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. 
3. 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.
4. 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.

© 2018 | This recipe for Oven Baked Barbecue Beef Brisket featured first on The Fresh Cooky.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount 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

The nutritional information is estimated and may not be entirely accurate.