Much Ado About Stuffing

Much Ado About Stuffing

Today Is A Great Day for a Smoky Oven BBQ Brisket

Superbowl appetites will appreciate this easy inside-BBQ brisket that really keeps the spirit of “the real thing”.

Smoky BBQ is as close as your oven

It needs to start a couple of days before, though.
But first, let’s talk about brisket for a minute. In the picture there are two cuts that I like to cook. The piece on the left is a second cut brisket, the one on the right is top of the rib. I never make “first cut” brisket anymore, it’s just too lean, and doesn’t have the marbling of fat that is really required for that falling-apart tenderness.
I know, it looks like a lot of fat, and it is. However…by using my procedure for making it ahead, the meat cooks slowly, and when you refrigerate it overnight, the fat all rises to the top, and you can remove it all before serving. Figure on a pound of raw brisket per person–you end up with about half the weight after cooking.

Here is what you will need:

  • 1 second-cut brisket or top of the rib.
  • A good spice rub
  • Liquid Smoke
  • Worcestershire Sauce
  • Good BBQ Sauce
  •  Coat the brisket in the spice rub in a baking pan lined with enough foil to enclose the meat in the pan. (put a layer of parchment cooking paper between the meat and the foil if you don’t cook right in foil)
  • Sprinkle on Liquid Smoke
  • Close up the package, and refrigerate overnight. Before baking sprinkle with Worcestershire Sauce.
  •  Preheat oven to 265, and bake brisket for about 6 hours.
  •  Open the package carefully (steam) and pour a bottle of BBQ sauce over the brisket and bake an hour longer.
  • For the low-calorie version (I know… just kidding) allow brisket to cool and put in refrigerator until fat rises to the top and can be removed.
  • Slice cold brisket, return to a baking dish and warm in a 350 degree oven.
  • Serve with additional BBQ sauce on the side.


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