I enjoy making tasty recipes and I love sharing them with others.
Wet/Dry Rub Is the First Step
I am bringing you another recipe that I actually cooked for my brother-in-law's Super Bowl party. It is my oven-"smoked" brisket, and it turned out wonderful! I didn't want to smoke this brisket outside, so I did a little trick my Dad taught me several years ago! I seasoned the uncooked brisket with a wet/dry rub, and let it marinate for several hours prior to baking in my oven. As I said, it turned out great, and now I will share with you what I did. Let's get started.
My Oven-"Smoked" Brisket
- 8 to 12 lb. beef brisket
- Liquid smoke
- BBQ dry rub
- Start by applying liquid smoke liberally to exterior of brisket. Then cover entire surface with the dry rub using your hands.
- Allow to marinate in refrigerator for a few hours.
- Place brisket in a baking pan, pour in about a cup of water, and seal tightly with foil.
- Place in a preheated 475 degree oven for 15 minutes, and then reduce temperature to 225 degrees.
- Allow to cook for 8 to 12 hours (I just do mine overnight). Do not disturb while cooking.
- Remove from oven and remove foil.
- Drain juices that have accumulated, and allow brisket to rest until cool enough to handle. With an electric knife, separate fatty piece from the lean piece. Remove all the fat you can.
- Cut with electric knife against the grain, being careful not to let fall apart.
- Place back into pan and top with your favorite BBQ sauce.
- Bake uncovered at 350 degrees for about 25 minutes.
- Remove from oven and serve.
I serve mine with potato salad, BBQ beans, and some French bread. Iced tea or cold beer is great with this!
Tony Mead from Yorkshire on June 26, 2013:
interesting hub, because I've never heard of liquid smoke. Igot into smoking a couple of years ago and really enjoy the flavours.