When this baked beef brisket hits the table, everyone will think it was cooked on the smoker. Your oven barbecued brisket will have smoky flavor and a nice pink "smoke" ring, too.
Plan on this brisket to take between 6 and 8 hours to complete. Hardware
needed is a large baking pan, with an inner rack that'll hold the
brisket up above the juices. A basting brush will come in handy to brush
liquid onto the surface of the brisket as it's baking.
Use a whole brisket weighing 10 to 12 pounds. Trim any surface fat down
to about 1/4 inch thick. Score the fat. If you want your brisket to
have a visible smoke ring, rub one teaspoon of Morton Tender Quick onto
the surface of the meat. This is for looks only. It doesn't affect the
flavor other than adding a little saltiness and sweetness. Be aware the Tender Quick contains nitrites and nitrates.
Allow the brisket to rest for one-half hour before proceeding.
Now for the smoke flavor. Rub one tablespoon of a good liquid smoke onto your brisket. (I like to use Wright's Liquid Smoke) The next step is to mix up this dry rub seasoning.
Four tablespoons of Lawry's seasoning salt
One tablespoon of black pepper
One tablespoon of brown sugar
One tablespoon chili powder
One teaspoon garlic powder
One-half teaspoon red pepper powder
Combine and rub into all sides of the brisket. Place the seasoned brisket onto the rack. Insert the probe of a remote thermometer into the brisket at the thickest part. Place into your oven, set at 250 degrees Fahrenheit. Baste the brisket (beer, wine or apple juice) every hour.
When the internal temperature reaches 165 degrees, remove the brisket from the oven. Wrap it in two layers of heavy duty foil and place it in a clean baking pan. Insert the thermometer probe through the foil into the brisket.
Place the brisket back into the oven, raising the temperature to 300 degrees. When the internal temperature reaches 200 degrees, take it out of the oven. Allow it to rest for one-half hour before slicing and serving. Your brisket can also be chopped or shredded for sandwiches. A touch of barbecue sauce will sweeten things up.