Oven Barbecued Brisket

This juicy, melt-in-your-mouth tender oven barbecued brisket recipe is the one my Mom made when I was growing up. Mom's baked brisket was totally tender, and sweet with her famous brisket sauce.

This economical and easy recipe uses a trimmed brisket flat, so there's no waste. Baking it low and slow in the oven insures that most of the juices remain in the meat.

And as always, Mom's homemade brisket sauce finished the sliced brisket, so it was sweet and flavorful. If there's one brisket recipe you should try, it's this one. Mother would be proud if you did!




Oven Barbecued Brisket Recipe

If you're into easy eating, buy the biggest brisket flat you can find for this bbq recipe. Then freeze the leftovers in sandwich size portions, and anytime you're hungry for a juicy barbecued brisket sandwich, toss it in the microwave to warm, and your good to go!


BRISKET INGREDIENTS

  • 1 large brisket flat, 5 to 6 pounds
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 4 large bay leaves
  • 1 whole, large onion, sliced


Combine the salt, paprika and pepper. Season all sides of the brisket with the rub. Place the brisket in a large baking dish, arranging the bay leaves and onion slices on top. Cover the baking dish with aluminum foil, and place into a 225 degree oven. Bake for one hour per pound, 5 or 6 hours.

Remove the brisket from the oven and allow to cool in its juices for one to two hours. Remove the beef brisket from the dish, reserving the juice for the sauce. Discard the bay leaves. Slice the brisket into 1/4 inch thick slices, across the grain. Put the slices back into the baking dish so they're ready to be sauced.

BRISKET SAUCE INGREDIENTS

Separate the fat from the brisket juice before adding to the saucepan.

  • 1/2 cup brisket juice
  • 1 cup KC Masterpiece Original BBQ Sauce
  • 1/2 cup chopped, baked onions (from the baked brisket dish)
  • 1 tablespoon lemon juice
  • 1 teaspoon Wright's Liquid Smoke


Combine all ingredients in a large sauce pan. Bring to a simmer over low heat. Continue cooking at a simmer for 10 minutes, stirring often, to bring it all together. Remove from heat.




Finish Your Oven Baked Brisket

Pour half of Mom's brisket sauce over the brisket slices and cover the baking dish again with foil. (Save the piece used when cooking the brisket)

Return to the oven, set at 275 degrees. Bake for one hour. Remove and let the baked bbq brisket rest for 20 minutes before serving.

We always made bbq brisket sandwiches with Mom's oven barbecued brisket. White bread, a healthy heap of slice brisket, a spoon of Mom's brisket sauce, four or five dill pickle slices and a shake or two of Frank's Louisiana Hot Sauce. Now that's a sandwich!


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