Full-flavored delicious Oven Cooked Barbecue Brisket marinated overnight, and then cooked on low heat yielding a smokey tender flavor!
Hey guys! I’m going to be very behind in my recipe sharing because for four days we’ve been visiting family in Nevada. In fact, I didn’t cook during our getaway at all! Instead I’ve been the recipient of good home cooked meals and boy did I enjoy some tasty grub!
We spent Father’s Day weekend at my in-laws house and every time we visit, my Father-in-law Bill makes the most magnificent meals including this mouthwatering BBQ brisket! The aroma was amazing while cooking and I knew this would be another tasty meal, so I asked if I could share it with all of you! That means that I made everyone wait before serving up a plate of food so I could capture the meal in a couple of pictures. Brave, I know! The family got a peek of what Alan goes through as I swatted everyone away from picking pieces off the meat to taste!
Even though Bill cooks and preps the meals, my mother-in-law is the menu planner! On Karen’s kitchen counter she has a recipe box packed to the brim with years worth of recipes. Some are cut from the newspaper, but most are handwritten on those good old fashioned recipe cards! Delicious food that has been tried and tested for many years! This BBQ brisket recipe has been a favorite since 1981! Don’t you love hand written recipes? I adore the special note that explains where the recipe came from.
This brisket bakes on low heat in the oven after an overnight seasoning with liquid smoke. The meat is very tender and can be served as a full meal with side dishes like baked beans, cole slaw or macaroni salad. This could also be served as a sandwich with extra barbecue sauce! Leftovers will also freeze well if you are cooking for just a couple of people.
- 5-6 pounds brisket
- 1 teaspoon celery salt
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
- 2 ounces liquid smoke
- 1 ounce Worcester Sauce
- 1 cup prepared Barbecue sauce (your choice)
- In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
- Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.
- Bring the meat to room temperature (30 minutes) and bake at 275 degrees for 5 hours. Remove foil and pour about 1 cup of barbecue sauce over the meat. Bake for an additional 60 minutes with the foil open.
- Cool and slice into thin pieces.