When you roast beef brisket low and slow in the oven, you end up with meat that’s so tender and buttery, it practically falls apart. We’ll show you how to season it with a homemade spice rub and make a mouthwatering BBQ sauce from scratch out of the brisket drippings.
This oven-barbecued beef brisket recipe is a favorite for Sunday dinner, a summer barbecue party, or a holiday feast. We’ve got a foolproof and flavorful brisket rub recipe made with brown sugar and spices like smoked paprika, cumin, and cayenne.
The foil pouch keeps the beef super moist because it traps all of those savory brisket juices–which then then get transformed into a sweet and tangy homemade BBQ sauce with brown sugar, apple cider vinegar, ketchup, and two secret ingredients: chipotle peppers in adobo sauce and a splash of bourbon.
Lay the BBQ sauce on thick, and finish the brisket under the broiler to get that smoky, crispy “bark” with just the right amount of char.
No smoker, no grill, no tending to a barbecue pit — you could even call this a “lazy” brisket recipe. It’s definitely going to make an oven-barbecued brisket convert out of both the cook and the lucky diners.
Unless you’ve got a huge family to feed, you’re guaranteed get more than one meal out of this brisket. You know what that means? Delicious leftover brisket sandwiches, brisket tacos, or even swap it for bacon in a breakfast hash.
Ingredients
Brisket:
1 (3 – 5 pound) brisket, fat trimmed to about ¼-inch thick
salt, to taste
ground black pepper, to taste
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