Oven Barbecue Brisket

    

It was raining outside. It was Labor Day weekend. It was suppose to be a weekend filled with BBQ on the grill. The rain was on and the grill was off…at least for two days. I was not totally complaining about the rain. Missouri was in a drought most of the summer. My yard looked like a dessert. It was probably a little bit selfish of me to think of the rain ruining my big bbq plans…..I had to think of a solution and quick…my stomach was saying bbq bbq….well not really, cause stomachs can’t actually talk (right?) but mine was giving me the signal of bbq withdrawal.

I remembered, I had this great recipe for Oven BBQ Brisket. Brisket is one of those tricky cuts of meat. When it is done right, you have this pull apart tender, rich slice of heaven. When it is done wrong….well the closest thing I can think of is shoe leather and grease. Don’t be afraid. This recipe is rediculously easy. A perfect solution when the weather is not cooperating outside.  Just remember, you need to marinate the brisket overnight in the refrigerator the night before.

First, start off with a trimmed piece of brisket. This is about a three and a half pound brisket.

       

There is fat layer underneath all this brisket. After you get the seasoning rubbed into the meat, you will want to bake the brisket with the fat side up. This way, all the rendering of fat seeps down into the meat to add flavor and of course tenderness.

In a bowl mix together celery seeds, garlic salt, onion salt and sugar.

Rub the seasoning into both sides of the meat. Rub a dub dub.

  

See the layer of fat?

Mix together liquid smoke and Worcestershire sauce.  

Pour othe sauce over both sides of the brisket.

All lathered up with seasonings and sauce. Now, it is time to put this baby to bed. Cover tightly with foil and put it into the fridge to spend the night. Nighty nite!

Wake up! Now it is time to bake! About five hours before you want to eat (if you are making a 3 and 1/2 pound brisket, earlier, if you are making a larger one) turn your oven on 300 degrees. Your brisket will need to bake for about one hour per pound or until tender.

This is my brisket 4 hours later.

Now, take your brisket out and thinly slice.

You might want to sneak a bite right now. It is really good. It will get even better!

Place the brisket back in the pan with all those juices and pour your favorite bbq sauce over it

Bake uncovered at 300 degrees for another hour. (I  lightly sprinkled brown sugar over the top of my brisket. I just wanted too : ).  

This is what it looks like when it comes out of the oven.

This is what it looks like after we eat.

Which way did it go………

Grab your fork, let it rain and eat bbq!

Enjoy,

Becky

Oven BBQ Brisket    

Ingredient:  

3 to 4 pounds trimmed brisket

2 teaspoon celery salt

1 teasoon garlic salt

1 teaspoon onion salt

2 teaspoon sugar

4 tablespoon liquid smoke

4 tablespoon worcestershire sauce

2 to 3 tablespoons brown sugar

1 cup of your favorite bbq sauce. I  usedSweet Baby’s Ray Honey Barbecue Sauce)

Directions:

The night before you bake it.

Mix garlic salt, onion salt, sugar and celery seed together. Rub the seasoning into both sides of the brisket. Place brisket into a 9 by 13 baking dish.

In a bowl, stir together worcestershire sauce and liquid smoke. Pour over both sides of brisket.

Cover pan with foil and place brisket into the fridge to marinate over night..

Five hours before you plan to serve the brisket. Heat oven to 300 degrees. Place the brisket into the oven and slow bake the brisket approximately one hour per pound or until tender.

Take brisket out of the oven and place on a cutting board. Thinly slice brisket and carefully place it back into baking dish.

Pour barbeque sauce over the brisket. Sprinkle brown suger on top of brisket.

Bake the brisket, uncovered back into the oven. Bake for one hour in a 300 degree oven.