Recipe by highcotton
This recipe was submitted to a terrific local community cookbook by a friend of mine. Granted, "smoked" is better. But if your schedule is too hectic or the weather doesn't cooperate or grilling isn't allowed in your building, you can still have some pretty darn good Texas-style barbeque straight out of the oven! Note to novice cooks: Don't be intimidated by the long ingredients list. There's virtually nothing involved but measuring! This one is pretty much foolproof. Please note that it does need to marinate overnight and has to cook for 5 or 6 hours.
Top Review by J-Lynn
This is a wonderful tasty brisket recipe! Not many are marinated AND barbecued! I have done the initial cooking of the meat the day before I have guests, then refrigerate it. The next day it only takes a an hour or two in the oven with BBQ sauce before it's ready. Or I heat it up in the crockpot if my oven is full of other things. Also, I cut the fat off after marinating; I don't bake it still on. My husband's boss and his wife loved it and now I'm sending her the recipe!!! Thanks for submitting!
- 3 -4 lbs beef brisket
- 2 tablespoons liquid smoke
- 1 teaspoon garlic salt or 2 -3 cloves fresh garlic (I use fresh garlic)
- 2 tablespoons chopped onions or 2 -3 teaspoons dried onion flakes
- 2 teaspoons whole celery seeds
- 2 teaspoons Worcestershire sauce
- 1 1⁄2 teaspoons salt
- 2 teaspoons seasoned pepper or 2 teaspoons lemon-pepper seasoning or 1 teaspoon ground pepper
- 1⁄2 cup vegetable oil
- 1⁄3 cup ketchup
- 1⁄4 cup red wine vinegar
- 1⁄2 cup water
- 2 cups barbecue sauce, divided (commercial or homemade)
Directions See How It's Made
- Place brisket in glass baking dish, fatty side down, making a note of exact weight before discarding wrapper (that will determine cooking time later).
- Measure all remaining ingredients*except* BBQ sauce into a jar with a tight-fitting lid; shake well to mix.
- Pour marinade evenly over meat; cover dish with foil and refrigerate overnight.
- When ready to cook, remove from refrigerator and allow to sit at room temperature while preheating oven to 300 degrees F.
- Bake brisket, covered with foil, for 4 to 5 hours, until extremely tender.
- This is where the weight comes in-- a 3-lb.
- brisket should be ready in 4 hours; a 4-lb.
- brisket will probably take the full 5 hours; if you have one that's somewhere in between, adjust cooking time in 15-minute increments, depending on the exact size.
- Remove brisket from oven and**CAREFULLY** drain off most of the grease that has been produced (safety first here, please-- that grease will be scalding hot!).
- Note: Leave about 2 tablespoons in the pan for flavor; discard the remainder.
- Pour 1 cup of your favorite BBQ sauce evenly over meat (I use Corky's).
- Recover with foil and return to oven for one additional hour.
- You can either slice this or shred and serve on buns as a sandwich.
- Heat additional BBQ sauce to serve on the side.