
This is one of them “stick it in the oven and forget about it” recipes. It’s perfect for those cold-n-damp days when you don’t wanna go outside and grill. It’s a slow and low, Texas style, BBQ Beef Brisket that tastes so good, your friends are gonna think you got it from your favorite BBQ joint! So, grab yourself a Lone Star Beer, and let’s git to BBQ-in’ – using the oven that is!!!
Oven-Baked BBQ Beef Brisket
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Southern
Serves: 8
PREP TIME
10 mins
COOK TIME
6 hours
TOTAL TIME
6 hours 10 mins
INGREDIENTS
1 4-5 pound Choice or Prime Cut Beef Brisket
2 tablespoons Liquid Smoke
2 large garlic cloves (minced)
¾ cup BBQ sauce (your favorite)
The Dry Rub
2 tablespoons packed light brown sugar
1½ tablespoons smoked Spanish paprika
2 teaspoons dry mustard
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried sage
1 ½ tablespoons dried ground chipotle
INSTRUCTIONS
Get yourself a big roasting pan and place a rack in the bottom of the pan. (When you eventually cook the meat, you don’t want the meat to boil in its juices… just get the flavor via steam.)
Now, slap your Beef Brisket onto a cutting board and trim the fat off the top, leaving at least ¼ inch of fat still on the brisket.
Mix all the ingredients for the dry rub in a bowl and set aside a minute.
Now, spread the liquid smoke onto the beef brisket and slather it onto both sides of the meat.
Next, pat the minced garlic into the meat.
Lastly, pat your dry rub into both sides of the brisket. Make sure the rub covers the whole brisket.
Put your rubbed-up brisket into the roasting pan and cover the top tightly with aluminum foil and stick it into your refrigerator overnight to marinate in the rub. (You can also put it a big freezer bag to marinate in your ice box overnight, if you prefer.)
The next day, take the brisket out of the icebox and let it come to room temperature (about 30 minutes).
Preheat your oven to 275° F.
This is gonna be a low- and- slow cook. You might want to redo the foil on top of the pan with the rack in it and make sure the foil is tightly covering the edges.
Place the brisket into the roasting pan and put it into the oven and let it cook for 5 hours.
At the end of 5 hours, take it out of the oven, remove the foil on top, spread your BBQ sauce over the top of the brisket.
Turn your oven up to 325° F and place the brisket back into the oven (uncovered) for another hour.
By the end of that 6th hour of cookin’ , your whole house is gonna smell so good you won’t hardly be able to stand it!
Remove the beef brisket to your cutting board and let it rest for about 7 minutes. It should be kind of bouncy when you press on it.
Slice it up (thin slices against the grain) and put it on your plates with a little extra slather of your BBQ sauce. OMG! My mouth’s waterin’ just talkin’ about it! Ring that cowbell and let’s eat!!