Wonderful Smokey Oven-Barbecued Brisket
Make this brisket on a day when you have a bit of time, slow cooking at a low oven temperature for 6 hours is the only way to go for this recipe. Plan ahead the meat must be refrigerated for 8 hours before cooking. Recipe#186700 and recipe#69020 both go wonderful with this brisket...this is delicious!
- Ready In:
- 1 (5 -6 lb) beef brisket
- 1 (5 ounce) bottle liquid smoke
- 2 medium onions (chopped or sliced)
- 2 tablespoons fresh minced garlic (or to taste)
- 2 teaspoons garlic salt
- 2 teaspoons white salt
- 1 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper (or to taste)
- 1⁄3 cup Worcestershire sauce
- 1 (18 ounce) bottle barbecue sauce (can use a 12-ounce bottle)
- Place the brisket in a glass shallow dish; pour the liquid smoke over the brisket then rub all over with fresh garlic.
- Place the onions on and around the brisket.
- In a small bowl mix together the garlic salt, white salt, cayenne pepper and black pepper, then sprinkle the meat all over with the spice mixture.
- Cover and refrigerate for 8 hours.
- Remove the brisket and place on a large piece of heavy-duty foil, then discard the liquid smoke mixture.
- Place the foil with the brisket on it in a large roasting pan, then pour the Worcestershire sauce evenly over the brisket.
- Fold the foil up to seal tightly (prick a few small holes with a fork in the foil to allow the steam to escape).
- Set oven to 275 degrees.
- Bake for 5 hours.
- Remove from oven and unfold the foil; pour the barbecue sauce evenly over the roast, return to oven UNCOVERED and cook for another hour at 275 degrees.
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So Delicious! My first time cooking beef brisket and it was a success! It was juicy, fork tender and very yummy! My husband couldn't stop saying how good it was. In fact, he told me he was going to leave me and run away with the brisket, lol! I followed the recipe pretty much exactly, but I did cut down on the cayenne in the seasoning because I used a spicy sweet bbq sauce. I used a 3.7 lb brisket and cooked it at 275 for 3 hours, then uncovered it and added bbq sauce and cooked an additional 45 mins. So I went with 1 hour per pound. I will absolutely be making this again!
This was off the chain amazing. I only used 4 oz. of liquid smoke (the entire bottle) for a 9.xx brisket and it was still amazing. The aroma was amazing from the time it went into the oven for hours after our meal was over. We opted to serve bar-b-que sauce on the side. I cut my brisket in half, used two pans for cooking. Threw two roasts in the crock pot for backup as we have a large crowd for Christmas. The brisket was gone along with one of the roasts. For future reference, I will invest in a second bottle of liquid smoke. I was worried it would be too smokey for me, but it in fact was about as perfect as it could get! Great recipe, easy prep and a definite crowd pleaser. Thank you much for posting this awesome recipe. A definite keeper for us. I am looking forward to using this and final cooking it on the grill this summer! :)