Slow-Cooked Brisket in the Oven  

Slow cooked oven brisketSlow-Cooked Brisket in the Oven

Difficulty: Easy
Time: 30 minutes prep, 1 hour and 15 minutes PER POUND to cook at 275.
Serves: Depends on the brisket size, but a lot
Requires: A non-reactive (glass) pan/bag for marinading, a large pan for roasting (I used my turkey roaster)

  • A brisket – choose one that bends in half; this is my trick for finding one that cooks evenly and has a good marble
  • 1-2 onions, sliced
  • Worcestershire sauce
  • steak sauce
  • olive oil
  • 1/4 cup liquid smoke – often sold by the BBQ sauces
  • water
  • season salt
  1. THE DAY BEFORE, lightly coat the brisket in the Worcestershire, steak sauce, and olive oil – fat side down.  You’re not trying to soak it in them, just give it a nice shiny coat and tuck it back into bed in the fridge for tomorrow in it’s non-reactive pan/bowl.
  2. The next morning (and probably early morning), pull the brisket out and let it sit while you preheat the oven to 275 and slice your onion(s).  Go ahead and spray your roasting pan, while you’re at it.
  3. Transfer your coated brisket to the roasting pan, fat side UP.  Add the liquid smoke to the roasting pan and enough water to get about 1/2 inch of liquid in the pan.
  4. Liberally sprinkle your brisket with season salt.  Top with onions, cover with foil, and pop it in the oven!
  5. When done, pull it out, and let it rest for 1 hour, still covered with foil.  Everyone’s mouths will be watering and their eyes begging, but this is an important step!  Don’t skip it!
  6. Slice against the grain and finally enjoy.  =)

 

I’ve been told that brisket is a Texas thing.  That’s fine, but this has always puzzled me greatly.  Don’t BBQ joints do chopped bakers (baked potatoes with brisket) elsewhere in the country?  Maybe people mean that only in Texas do people do brisket right.  It is a state-wide past-time, cooking large slabs of meat, right up there with football, trailer-park chasing tornadoes, longhorn cows, and whatever other stereotype comes to mind when you think of Texas.

But I digress.  I’ve cooked a variety of briskets without ever being truly satisfied with the work-to-taste ratio.  I’ve spent hours caring for a smoker, tried various crock pot recipes, the works, but it was my mother-in-law who finally led me in the right direction.  She gave me the starter recipe for this much, much simpler brisket.  I took it and added a bit of my own flavor, and now I give to you my easy, made-in-the-oven brisket recipe!  The best part?  It tastes better than all those other versions ever did.

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