If you don't have access to a smoker, try this oven-roasted barbecue brisket that tastes much like the real thing. Try adding a little liquid smoke to get a more authentic flavor, or simply enjoy it without the added smokiness.
Brisket is a tough cut of meat that comes from the chest muscle (pectoral). It takes long hours of cooking at low temperatures to transform it into a deeply flavorful roast. For smoking, the large, untrimmed brisket with the fat cap intact is preferred. For this oven method, you will use cut brisket that has been trimmed, which is easier to find. Cut brisket weighs in at 4 to 5 pounds, as compared to over 12 pounds for the uncut and untrimmed "packer's cut" used in smoking. Look for the cut that has more fat and marbling, rather than the lean cut that is used for corned beef.
What makes this recipe work well is the overnight marinating time. This will season and tenderize the meat and will help it retain its moisture. You will need to plan ahead, as the brisket also takes about five hours in the oven.
- 4-5 pounds/1.8-2.3 kilograms beef brisket (trimmed)
- 1/2 cup/120 milliliters brown sugar (packed)
- 1 tablespoon/15 milliliters Worcestershire sauce
- 2 cloves garlic (minced)
- 1 tablespoon/15 milliliters chili powder (mild)
- 1 tablespoon/15 milliliters ground black pepper
- 1 tablespoon/15 milliliters yellow mustard
- 1 1/2 teaspoons/ 7.5 milliliters sea salt (or kosher salt)
- 1 teaspoon/5 milliliters paprika
- 1 teaspoon/5 milliliters cumin
- Optional: 2 tablespoons liquid smoke
- Place the brisket onto a large cutting board.
- Combine the brown sugar, Worcestershire sauce, minced garlic, mild chili powder, ground black pepper, yellow mustard, salt, paprika, and cumin in a small bowl.
- Rub the mixture over the surface of the brisket, making sure to get every square inch of the meat. If you are adding liquid smoke, sprinkle it over the meat. Wrap the seasoned brisket tightly with plastic wrap and refrigerate for 8 to 12 hours.
- Preheat the oven to 300 F (150 C).
- Gently remove brisket from plastic wrap and rewrap it in aluminum foil. Do not wrap the brisket too tightly—make sure to give it some room for steam.
- Place the brisket in a roasting pan on a roasting rack and poke a couple of holes in the foil on the top. This will help to release some steam as it cooks.
- Cook the brisket for 4 1/2 to 5 hours. It is done when the internal temperature reaches 185 F (85 C).
- Using heat-resistant gloves, remove the foil and let the meat rest for 5 to 10 minutes before carving. Slice the brisket across the grain. Serve it with your favorite side sauce.
The traditional way to serve smoked brisket is hot on a plate with sides such as potato salad, coleslaw, baked beans, macaroni, and cheese, or collard greens. Sliced brisket is also often used for sandwiches.
You can store brisket in the refrigerator for a couple of days. If you need longer storage, vacuum seal it and freeze it.
|Nutritional Guidelines (per serving)|
|Total Fat||30 g|
|Saturated Fat||12 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||1 g|