Wonderful Smokey Oven-Barbecued Brisket

Kittencalskitchen's Note:

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!

• Total Time: 14 hrs
• Prep Time: 8 hrs
• Cook Time: 6 hrs

Ingredients:

Servings: 8

• 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)

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!

Reviews

[Greg: Barrow, Alaska]

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.

[JohnsCutie]

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! :)

[Dreamgoddess]

This was my first time cooking a brisket and the recipe was a huge hit with my family. I had a 3 lb brisket, adjusted the ingredients to about half, and cooked it for 4 hours. My family, especially my daughters, raved about the recipe. When I first tasted the brisket, I thought it had way too much liquid smoke flavor. I'm sure this is my fault though and not the recipe. Since I was only using half the bottle of liquid smoke, I didn't measure it. I tried to pour about half of it in the dish. Next time I will definitely measure the amount needed though. By the next day, the flavor of the meat had mellowed and the brisket was absolutely delicious as leftovers. Unfortunately I only took two very small pieces for my lunch and I was wishing I had brought alot more! The meat was nice and tender from the slow cooking. Kittencal's Crispy Potato and Green Onion Pancakes Kittencal's Crispy Potato and Green Onion Pancakes (Latkes) was a perfect side dish to accompany the brisket.