Oven Barbecue Brisket

This Oven Barbecue Brisket Recipe delivers barbecue flavor without firing up the barbecue.

The rub not only helps flavor but also tenderizes the brisket. Long slow baking completes the job.

The smoked ham hocks add smokiness to the dish and are delicious to eat themselves.

Your favorite barbecue sauce would work just fine but I highly recommend that you give this one a try.

It’s delicious!

Oven Barbecue Brisket Recipe

1 4 to 5 pound beef brisket
1/4 cup sweet Hungarian paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon light brown sugar
1 teaspoon cayenne pepper
Barbecue sauce

For the Rub:

Combine the paprika, sugar, salt and pepper and the cayenne pepper. Mix thoroughly and rub the mixture all over the beef brisket.

Cover tightly with foil and refrigerate overnight or a minimum of two hours.

For The Barbecue Sauce:

3 tablespoons vegetable oil
1 large onion, chopped
12 cloves garlic (about 1 head), peeled and finely chopped
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
2 smoked ham hocks
2 (28-ounce) cans crushed tomatoes
1 3/4 cups red wine vinegar
1 1/2 cups firmly packed light brown sugar
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.

Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally. The sauce is done when it takes on a deep red color and has thickened. This will take about 20 to 25 minutes.

Adjust the seasoning with salt and pepper.

This sauce will keep covered in the refrigerator for up to 3 days or it can be frozen for up to 1 month.

Baking The Brisket:

Preheat your oven to 275 degrees F.

Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all.

Cover and cook until the brisket is fork tender and can easily be shredded, about 6 hours. The internal temperature should be around 190 degrees.

Transfer the brisket to a platter and allow it to cool for about 30 minutes.

Skim and discard the fat from the top of the sauce. Shred or thinly slice the Oven Barbecue Brisket and serve.

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