Brisket doesn't have to be smoked or grilled, and these barbecued brisket recipes prove the point. Good bbq brisket can be achieved using the oven and the crockpot, too. Below you'll find a pair of brisket recipes you can use when the weather is less than perfect.
This one is an adaptation of a recipe from my well used copy of Rival's book, "Crock-Pot Cooking".
Marinated BBQ Brisket
Place brisket on large piece of heavy duty aluminum foil. Sprinkle tenderizer and seasonings on both sides of meat. Pour liquid smoke and Worcestershire sauce over top. Cover and marinate in refrigerator 6 to 10 hours or overnight.
Place foil-wrapped brisket in Crock-Pot (cut brisket in half, in necessary, to fit easily). Cover and cook on Low setting for 8 to 10 hours.
Chill brisket, then cut across the grain into thin slices.
Before serving, reheat in your favorite barbecue sauce.
8 to 10 servings (about 3-1/2 quarts).
Cut shallow slits into both sides of the brisket. Juice the lemon over the brisket, mix garlic into mustard and coat both sides. Marinate a minimum of 2 hours, up to overnight. Combine remaining ingredients and pour over meat. Bake in a 325 degree Fahrenheit oven for 4 hours, or until tender. Remove, cool, then refrigerate. Save the sauce and refrigerate, skimming off the fat when it's cold.
To serve, slice thinly, cover with sauce, and reheat in a 300 degree oven.
Try one of these barbecued brisket recipes and you'll see that all great bbq brisket isn't cooked outdoors!
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