Barbecue Brisket Recipe

This Barbecue Brisket Recipe solves the mystery of turning tough brisket into silken fork tender beef.

Follow the directions for roasting 1 hour per pound of beef brisket and slicing it an hour before it's done. The brisket roasts in a combination of barbecue sauce, garlic and beef broth. It's that simple.

Great for sandwiches, pulled for barbecue, or just served sliced with potatoes and vegetables for a great family dinner.

Try this brisket recipe for your family and friends - you'll soon be adding your own touches to make it truly your signature masterpiece!

Prep Time: 20 minutes
Cook Time: 3 hours
Ready In: 3 hours, 20 minutes

Flavorful Beef Barbecue Brisket Recipe

Prep Time: 10 minutes
Cook time: 5 hours
Ready In: 5 hours 10 minutes

Oven Barbecued Brisket Recipe

4 pounds beef brisket, trimmed of excess fat
1 cup barbecue sauce - your own or purchased
1 cup beef broth
2 teaspoons granulated garlic
Kosher salt and ground black pepper

Preheat the oven to 325F.

Season the brisket with the kosher salt and black pepper. Rub in the granulated garlic. Put the brisket in a roasting pan or baking dish large enough to hold it.

Cover the roasting pan tightly with aluminum foil. If the pan has a cover, put that on too. Cook in the preheated oven, allowing 1 hour per pound. For this brisket, that would be 4 hours.

Just before the 4 hours is up, remove the brisket from the pan and drain the juices into the barbecue broth mixture.

After letting the meat sit for a few minutes, carve it into 1/4 inch slices, cutting against the grain. Put the sliced meat back into the roasting pan and pour in the liquids. Cover the pan again with the foil and cook 1 more hour.

Lift the finished meat out of the sauce and layer it on a warmed platter. Skim the fat off the surface of the liquids and pour some of the sauce over the meat and serve the rest on the side.

Good To Know - It is possible to let the meat cook the entire 5 hours and not slice it until it is finished cooking.

Put the liquids in after hour 4 to let the brisket simmer for 1 more hour in the sauce.

You can lower the oven temperature to 250F and let the brisket roast for even longer, about 2 hours a pound.

This is good to know if you just want to put the beef in the oven in the morning and not have to deal with it until dinner time. Make sure to leave time for the brisket to roast in the sauce for at least 1 hour.

On Your Own - If you would prefer to not use barbecue sauce, you can use double the amount of the beef broth, or a combination of broth and beer. It would be a good idea to add additional spices to the meat - make a spice rub of 1 tablespoon each kosher salt, ground black pepper, dried minced onion, granulated garlic, powdered thyme, chili powder and powdered ginger.

Score the meat, including the fat, with small hash-marks made with a sharp knife and rub the mixture all over the brisket. Roast it as above - 4 hours without liquids, then slice it and add the broth or beer or whichever liquids you prefer.

This is a very good variation for this Barbecue Brisket Recipe.

8 to 10 Servings
Amount Per Serving: Calories 672, Fat 54g, Cholesterol 147mg