Bbq Brisket In The Oven Recipes

Steps:

• Preheat oven to 325 degrees F (160 degrees).
• Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
• Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
• Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

Steps:

• Preheat the oven to 350 degrees F.
• Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
• Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
• Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Steps:

• To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few mins until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 mins. Use a hand blender or food processor to whizz to a smooth purée.
• Heat oven to 150C/130C fan/gas 2. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.
• In a large roasting tin, mix the beef stock and ½ the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4-5 hrs until the meat is really tender when you push a fork into it. The beef can be prepared the night before - just leave it to cool in the tin covered with foil, but don't refrigerate.
• To finish the beef, get a barbecue fired up and wait until the coals are completely ashen - you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 mins, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the remaining barbecue sauce on the side.

Steps:

• Sprinkle brisket with seasoned salt and black pepper.
• Heat oil in a Dutch oven over medium-high heat. Sear brisket in hot oil until browned on both sides. Transfer brisket to a large plate. Cook and stir onions and garlic in the Dutch oven until vegetables are softened, about 6 minutes. Return brisket to the Dutch oven.
• Whisk beef broth, ketchup, brown sugar, vinegar, chili powder, bay leaves, and cayenne pepper together in a bowl; drizzle broth mixture over brisket.
• Bring beef mixture to a boil; reduce heat to low and cover. Simmer until beef is very tender and easily falls apart when pulled with a fork, 2 1/2 to 3 hours. Remove and discard bay leaves. Transfer beef to a platter, reserving liquid in the Dutch oven. Slice beef.
• Whisk water and flour together in a small bowl; stir into the Dutch oven and bring to a boil until sauce is thickened. Serve sauce over sliced brisket.

Steps:

• In a small bowl, combine the first 7 ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. Cover and refrigerate overnight., Preheat oven to 325°. Place briskets, fat sides up, in a roasting pan. In a small bowl, combine steak sauce, liquid smoke and Worcestershire sauce; pour over meat., Cover tightly with foil; bake 4 to 5 hours or until tender. Let stand in juices 15 minutes. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat.

Steps:

• With a small knife, pierce top and sides of brisket 1 inch deep every 2 inches.
• Insert garlic slice in each cut.
• Place meat, fat side up, in shallow baking pan.
• Pour 1 cup beer over meat.
• Cover with foil and bake at 300°F for 2 hours.
• Remove meat from pan.
• Drain liquid, reserving 1/2-cup.
• Return meat and reserved liquid to pan.
• Combine remaining beer, barbecue sauce.
• Pour over meat.
• Continue baking, uncovered, for 1 hour or until meat is tender.
• Variation; Add a small can of green chiles, put it through the blender and mix with the barbecue sauce and then do the recipe the same way.

Steps:

• Preheat oven to 300 degrees.
• Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.

Steps:

• In a medium glass bowl, stir together the first four ingredients.
• Place the brisket fat side up in a 13x9 inch baking dish lined with aluminum foil.
• Pour the sauce over the brisket and cover with another piece of foil, sealing it with the foil underneath.
• Bake at 350 degrees for 3 hours. Remove and let stand 20 minutes. To serve, slice and pour sauce over meat.

Steps:

• Heat oven to 325°F.
• Place meat, fat-side up in roasting pan; top with onions and barbecue sauce. Cover.
• Bake 2 hours. Scatter potatoes and carrots around meat. Bake, covered, 1 hour or until meat is done (160°F).
• Use slotted spoon to transfer potatoes and carrots to serving bowl; cover to keep warm. Transfer meat to carving board, reserving sauce and onions in pan. Cover meat to keep warm. Skim fat from reserved sauce; discard. Pour sauce and onions into saucepan; bring to boil on high heat. Simmer on medium-low heat 5 min. or until slightly thickened, stirring occasionally.
• Carve meat across the grain into thin slices. Serve with vegetables and sauce.

Steps:

• Preheat oven to 300°. Place brisket, fat side up, in a large roasting pan. Pour marinade over brisket. Bake, covered, for 4 hours. Combine remaining ingredients; sprinkle over brisket. Bake, covered, until tender, 2-4 hours longer (a thermometer inserted in brisket should read about 200°)., Preheat broiler; uncover brisket. Broil 3-4 in. from heat until fat is bubbly and slightly charred, 4-5 minutes. Cut diagonally across the grain into thin slices. If desired, skim fat from cooking juices and serve with brisket.