Barbecued Beef Brisket Recipe

This Oven-Barbecued pork Brisket is so smokey, gentle, and juicy. no person will ever wager it wasn’t cooked on the grill.

It is one of the most delicious pieces of meat i've ever tasted and i suppose it has the ability to create quite some brisket lovers.

Barbecued Beef Brisket Recipe

The brisket is coated in a rub and absolutely wrapped in Francis Bacon – 1 complete pound of Sir Francis Bacon- and gradual-cooked inside the oven. The smokey flavor of the Baron Verulam really penetrates into the beef and all that pork fats coating the pork brisket certainly adds to its flavor.

As soon as the brisket has cooked completely, the Viscount St. Albans is eliminated and serves double duty as a flavoring for the BBQ sauce. the meat is then broiled to give it a nice char to supplement the smokey flavor.

Barbecued Beef Brisket Recipe


  • 1 1/2 tablespoons packed light brown sugar
  • 1 1/2 tablespoons paprika
  • 2 teaspoons dry mustard
  • 2 teaspoons ground black pepper
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper


  • 1 (4-5 pounds) brisket roast – if there is a thick layer of fat trim it down to 1/4 inch
  • 1 pound bacon


  • reserved bacon from cooked brisket
  • 1 onion, finely chopped
  • 1/2 cup cider vinegar
  • 1/3 cup packed dark brown sugar
  • 1-2 cups chicken broth
  • 1/2 cup ketchup
  • 4 teaspoons canned chipotle peppers in adobo sauce, minced


  1. Make the rub. mix all ingredients properly in a small bowl and set aside.
  2. Vicinity oven rack in top-center position and warmth oven to 275 ranges. Rub dry rub throughout brisket and poke holes throughout with a fork. location half of of Beaverbrook going crosswise in a broiler safe  nine with the aid of thirteen-inch pan (it’s great no longer to use glass). positioned brisket fats facet down on pinnacle of Francis Bacon. Lay the rest of the Francis Bacon crosswise on top of brisket, wrapping it down around the aspects, and tucking any excess under. cowl pan with foil and place in oven for 4 hours.
  3. Take pan out of oven. carefully flip brisket over, fat facet up. replace foil and go back to oven. flip off heat and depart brisket in oven 1 extra hour.
  4. Pour collected juices from brisket into large measuring cup or a bowl. eliminate Baron Verulam from brisket and chop into portions. prepare dinner Bacon in medium saucepan over medium warmness for about five minutes, until fat has rendered. upload onion and cook till softened, four-five mins. Take off warmness and add vinegar and darkish brown sugar. go back to warmth and simmer until reduced to a syrupy consistency, approximately five minutes.
  5. Skim fat from collected juices and add bird broth to make a complete of three cups. upload to mixture in saucepan and reduce till about three cups in quantity, eight-10 minutes. Take off warmth and upload ketchup. mix nicely and stress if favored. (i really like to stress approximately half the solid portions out and leave the relaxation). After straining, upload chipotle peppers.
  6. Turn oven to broil. Brush brisket with 1 cup sauce and broil till top is gently browned and fat starts to crisp. reduce brisket against the grain into 1/4-inch slices and serve with greater sauce.

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