Wonderful Smokey Oven-Barbecued Brisket

Total Time
14hrs
Prep 8 hrs
Cook 6 hrs

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. Kittencal's Crispy Potato and Green Onion Pancakes (Latkes) and Kittencal's Potato Kugel both go wonderful with this brisket...this is delicious!

Ingredients Nutrition

Directions

  1. Place the brisket in a glass shallow dish; pour the liquid smoke over the brisket then rub all over with fresh garlic.
  2. Place the onions on and around the brisket.
  3. 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.
  4. Cover and refrigerate for 8 hours.
  5. Remove the brisket and place on a large piece of heavy-duty foil, then discard the liquid smoke mixture.
  6. Place the foil with the brisket on it in a large roasting pan, then pour the Worcestershire sauce evenly over the brisket.
  7. Fold the foil up to seal tightly (prick a few small holes with a fork in the foil to allow the steam to escape).
  8. Set oven to 275 degrees.
  9. Bake for 5 hours.
  10. 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.
  11. Delicious!
Most Helpful

5 5

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! :)

5 5

First Rate! I followed the recipe as written, but made one extra. After I removed the meat from the pan and let it rest, I drained the drippings. Of course the liquid contained a mixture of meat juice and barbecue sauce. I let it cool down and removed the fat. It made and excellent sauce. I froze the extra, and next time I need barbacue sauce I will thaw it out. Thanks for a great recipe.

Since members of my family were arguing over who got the left-overs, I would say this recipe was a resounding success. I had a 7.5 lb brisket, but I didn't change the measurements on the other ingredients, and it worked out great. I cooked it 1 hour per pound, which meant 7.5 hours, following the instructions exactly. This is SUPER easy to do and tasted heavenly. The next time-and there WILL be a next time-I think will put the brisket into a cooking bag, so I can turn it over a couple of times while it marinates. Yummy, now I will have to invent reasons for my husband NOT to barbeque the brisket! :)