Barbeque Brisket

It's hard to pick the best ever, but this Barbeque Brisket recipe might just be the one. The meat is seasoned with a spice mix that includes chili powder, garlic powder and sugar. It roasts in a medium oven for an hour, then is simmered in beef broth for 3 more hours.

Leave yourself enough time to let the meat cook to tender perfection - simply sliced and served without any sauce.

Collect the cooking juices and serve it on the side. If you have any leftovers, make beef dip sandwiches the next day. This is truly meat that will fall apart at the touch of fork, simply the best!

Prep Time: 10 minutes
Cook Time: 4 hours
Ready In: 4 hours 10 minutes

The Best Ever Barbeque Brisket

4 pounds beef brisket
2 tablespoons chili powder
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 teaspoon granulated garlic or garlic powder
1 tablespoon onion powder or dried minced onion
1 tablespoon granulated sugar
1 tablespoon seasoned salt, such as Lawry's
1 1/2 cups beef broth, hot

Preheat the oven to 350F.

Whisk together the chili powder, salt, pepper, garlic, onion, sugar and seasoned salt.

Rub the mix all over the brisket, covering all the surfaces. Put the meat in a roasting pan and bake, uncovered, for 1 hour.

Remove the meat from the oven, add the hot broth to the pan and cover it tightly in aluminum foil. Lower the oven temperature to 300F and cook for 3 more hours.

Remove the finished brisket to a platter and let it sit about 15 minutes, covered lightly with the foil.

Strain the cooking juices into a small container and skim the fat from the surface.

Slice the brisket against the grain and lay them on a warmed platter. Pour some of the juice over the meat and serve the rest on the side.

Good To Know - This brisket can also be prepared in a slow cooker, it you have one large enough that the brisket can sit on the bottom in 1 piece. Marinate it as described in the recipe above, then add the beef broth, cover and cook on low heat for about 10 hours.

Food For Thought - You might want to make shredded beef after this brisket has finished cooking. Don't slice the meat after it finishes resting - shred it with 2 forks or your hands.

Use the meat for burritos, wraps, hash, pulled sandwiches with barbecue sauce or any other way that sounds good to you. Our favorite is toasted French rolls piled high with shredded brisket and soaked in the cooking juices.

Amazingly good! Serve with spicy mustard and creamy horseradish sauce on the side. Perfect!

Yield: 16 Servings
Amount Per Serving:
Calories 204, Fat 16g, Cholesterol 47mg