So I’ve always been a little bit intimidated by brisket. The cut of meat itself is from the lower chest of the cow. I think if it’s done right it can be extremely tasty. I know it’s made alot around the holidays. I normally use this cut of meat when I make beef jerkey. But the other day I decided to try out an oven-roasted method with barbecue sauce. It may not have the same smoky flavor as if I had done on the grill, but I still think it turned out great. I just seasoned the brisket, wrapped it and cooked it low and slow in the oven. Then I sauced it and cooked it a little more. The results were surprisingly delicious!
I started with a 2.5 lb brisket.
Sprinkled my seasonings over it: garlic powder, dried minced onion, salt, pepper, and worcestercire sauce.
Wrapped the whole brisket tightly in foil and roasted in the oven at 300 degrees for 4 hours.
Then I set about making my sauce. Combine BBQ sauce, mayonnaise, sweet chili sauce, ketchup, minced onion, paprika, garlic in a bowl. Mix to combine.
When the brisket has been cooked for about 4 hours, remove from oven and unwrap. Save 1 cup of the broth and mix into the sauce.
Then pour the sauce over the brisket.
Put back into the oven uncovered and bake for an hour more.
Slice and serve!
2.5 lb brisket
1 teaspoon garlic powder
1 teaspoon minced dried onion
1 teaspoon salt
1 teaspoon pepper
2 Tablespoons worcestercire sauce
1 cup barbecue sauce
1/2 cup mayonnaise
1/4 cup sweet chili sauce
1/4 cup ketchup
1/2 teaspoon paprika
1 clove garlic (chopped)
2 Tablespoons minced onion
Sprinkle garlic powder, minced onion, salt, pepper and worcestercire sauce over brisket. Wrap tightly in aluminum foil and bake at 300 degrees for 4 hours. Meanwhile, mix together ingredients for sauce. Remove brisket and reserve 1 cup of broth. Mix broth in with sauce. Pour sauce over brisket and bake for another hour uncovered. Slice and serve. This recipe takes a while but the active time cooking is not much.