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Category: Meats
Prep Time: Cook Time: Total Time:
Serves a crowd
Cooking Time: Overnight
1 beef brisket, with fat (Fat adds flavor, and if trimmed after cooking the meat is not dry!)
Onion Powder
Garlic Powder
Worcestershire Sauce
Liquid Smoke, any flavor (I prefer Pecan)
A roaster pan with wire rack is preferred
Preheat oven to 250°F. It need not be fully heated before you put the brisket in. Spray the pan and rack for easier clean-up. Place the brisket fat-side up on the wire rack in a large roasting pan. If it's a little large, just turn the smaller end down or curl it underneath. It's not going to be served in the pan so it doesn't have to be pretty. Then place the seasonings on top of the fat. It will cook into the meat. First sprinkle liberally with onion and garlic powders. I would guess about a Tablespoon each for a medium brisket... use more or less as you like. Then pour on about 2 Tablespoons Worcestershire sauce, pouring slowly so it will not all run off. Then lastly add about a half-bottle (small/original size) again pouring slowly. DO NOT SALT! The soy in the Worcestershire usually has enough salt in it, and after cooking if you want a little more you can always add more, but you can't take it out if it has too much.
Put the lid on the pan or cover with heavy foil. Place on lower oven rack. Cook at least 8 hours on 250. Do not check, don't do anything but let it slow roast and be prepared to wake very hungry and maybe even dream of eating!
To serve: Remove from pan and place on a large platter, slicing against the grain into 1/4 - 1/3 inch thickness. If it's too tender to slice, shred, but either way you'll want to remove most of the fat. I recommend you leave a little for the folks who like a little fat. Serve with optional BBQ sauce.
BBQ Sauce for Brisket
About 2 cups ketchup
1 tsp Liquid Smoke
1 tsp Worcestershire
2 tsp cider vinegar
2 - 4 Tbsp sugar, granulated or brown
OR use Splenda or Stevia to make lower-sugar
About 1/2 tsp prepared mustard (I just guestimate!)
Shake or whisk to blend well. This is best served cold or hot but not lukewarm. It's also better after it sets so I make a day in advance when possible. Keeps about 2 weeks in the fridge.
Note: I say if the sauce is made with Splenda or Stevia it is LOWER-SUGAR because the catsup has sugar and usually corn syrup unless you use a sugar-free catsup. I have not found a good ready-made sugar-free ketchup, but several not-so-good ones are available at your local supermarket.
Recipe Source: Twyla Sorrells
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Oven-Baked BBQ Brisket
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Category: Meats
Prep Time: Cook Time: Total Time:
Serves a crowd
Cooking Time: Overnight
1 beef brisket, with fat (Fat adds flavor, and if trimmed after cooking the meat is not dry!)
Onion Powder
Garlic Powder
Worcestershire Sauce
Liquid Smoke, any flavor (I prefer Pecan)
A roaster pan with wire rack is preferred
Preheat oven to 250°F. It need not be fully heated before you put the brisket in. Spray the pan and rack for easier clean-up. Place the brisket fat-side up on the wire rack in a large roasting pan. If it's a little large, just turn the smaller end down or curl it underneath. It's not going to be served in the pan so it doesn't have to be pretty. Then place the seasonings on top of the fat. It will cook into the meat. First sprinkle liberally with onion and garlic powders. I would guess about a Tablespoon each for a medium brisket... use more or less as you like. Then pour on about 2 Tablespoons Worcestershire sauce, pouring slowly so it will not all run off. Then lastly add about a half-bottle (small/original size) again pouring slowly. DO NOT SALT! The soy in the Worcestershire usually has enough salt in it, and after cooking if you want a little more you can always add more, but you can't take it out if it has too much.
Put the lid on the pan or cover with heavy foil. Place on lower oven rack. Cook at least 8 hours on 250. Do not check, don't do anything but let it slow roast and be prepared to wake very hungry and maybe even dream of eating!
To serve: Remove from pan and place on a large platter, slicing against the grain into 1/4 - 1/3 inch thickness. If it's too tender to slice, shred, but either way you'll want to remove most of the fat. I recommend you leave a little for the folks who like a little fat. Serve with optional BBQ sauce.
BBQ Sauce for Brisket
About 2 cups ketchup
1 tsp Liquid Smoke
1 tsp Worcestershire
2 tsp cider vinegar
2 - 4 Tbsp sugar, granulated or brown
OR use Splenda or Stevia to make lower-sugar
About 1/2 tsp prepared mustard (I just guestimate!)
Shake or whisk to blend well. This is best served cold or hot but not lukewarm. It's also better after it sets so I make a day in advance when possible. Keeps about 2 weeks in the fridge.
Note: I say if the sauce is made with Splenda or Stevia it is LOWER-SUGAR because the catsup has sugar and usually corn syrup unless you use a sugar-free catsup. I have not found a good ready-made sugar-free ketchup, but several not-so-good ones are available at your local supermarket.
Recipe Source: Twyla Sorrells
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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