Oven-Barbecued Beef Brisket

I like the use of low long heat in this recipe found in the Miami Herald. Serve with coleslaw, macaroni and cheese or potato salad and biscuits or cornbread. Start this recipe at least a day ahead as the meat needs to marinate after getting dry rub.

• Ready In: 8 hrs 15 mins
• Serves: 12

Ingredients

• DRY RUB

• 1⁄2 cup paprika
• 1⁄4 cup chili powder
• 3  tablespoons pepper, ground
• 2  teaspoons garlic powder
• 2  tablespoons onion powder
• 3  tablespoons sugar

• THE BRISKET

• 8  lbs beef brisket (well marbled with some fat covering it)

• MOPPING SAUCE

• 12  ounces beer
• 1⁄2 cup apple cider vinegar
• 1⁄3 cup  vegetable oil
• 1⁄4 cup Worcestershire sauce
• 1  tablespoon chili powder
• 1  teaspoon Tabasco sauce (or other bottled hot sauce)
• 2  teaspoons dry mustard
• 2  teaspoons salt (or to taste)
• 1⁄2 cup  bourbon whiskey
• 1⁄4 cup onion, minced
• 3  garlic cloves, minced

Directions

1. Combine the dry-rub ingredients, and massage mixture into the brisket. Wrap the meat tightly in plastic wrap and refrigerate at least 12 hours and up to 24 hours.
2. Heat the oven to 225 degrees. Discard the plastic wrap. Place brisket in a roasting pan. Cover loosely with foil, sealing it tightly around the edges of the pan. Place in oven.
3. Combine the wet-mop ingredients in a saucepan and bring to a boil. Reduce heat to low and simmer about 10 minutes, until thickened. About every 30 minutes, remove brisket from oven, lift back foil, turn meat, baste it with wet mop and re-cover. Cook 8 to 10 hours, or 1 to 1 ¼ hours per pound.