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Oven-Barbecued Beef Brisket

From

February/March 2006

Oven-Barbecued Beef Brisket

We love the rich flavor and tender texture of barbecued brisket, but grilling season is cruelly short in many regions of the country. We wanted to attain that same smoky flavor and tender texture indoors with an Oven-Barbecued Beef Brisket recipe. To begin, we liberally seasoned the meat with a spicy rub (see oue recipe for All-Purpose BBQ Rub), poking it in with a fork so the spices’ flavors could penetrate into the meat. We wrapped our Oven-Barbecued Beef Brisket in bacon, which bathed the brisket in smoky fat as it baked. We cooked the meat slow and low, sealed in aluminum foil, which contained any released moisture, helping the meat cook faster and become more tender. In essence, our Oven-Barbecued Beef Brisket recipe’s meat braises in its own juices.

Serves 8 to 10

Our own Smoky Bacon BBQ Sauce (below) is our first choice, but feel free to use 3 1/2 cups of store-bought sauce. If you do use another sauce, skip steps 3 and 4 and go directly to step 5.

Ingredients

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