Cat's Beef Brisket Barbecue
Submitted by drgnldy50
A 9-pound beef brisket smothered in a brown sugar and tomato paste sauce, wrapped in foil, and oven-braised for 5 hours until fork-tender. Shred it and pile it on buns for a crowd.
YIELD
12 servingsPREP
45 minCOOK
6 hrsREADY
7 hrsNo smoker? No problem. This oven-braised brisket gives you fall-apart, fork-tender barbecue beef with nothing more than aluminum foil and patience.
The sauce is dead simple: onion soup mix, beefy mushroom soup mix, tomato paste, Worcestershire, and a generous pour of brown sugar. Smear that thick paste all over the meat, seal it up tight, and let your oven do what a pit does over five slow hours.
Here’s the secret weapon: after the first cook, you refrigerate the whole thing so the fat solidifies on top. Scrape it off, reheat, then shred the meat right into those concentrated pan juices.
Every bite is sticky, savory, and sweet. Pile it high on good buns and call it a day.
Pro Tips
- Double-wrap with heavy duty foil. Any leak means lost juices, and those juices are liquid gold.
- The overnight chill isn’t optional. Defatting the brisket this way is the difference between rich and greasy.
- Serves a crowd of 12 to 16, so this is your go-to for game days, block parties, and holiday cookouts.
- Slice it instead of shredding if you prefer a cleaner presentation. Just spoon some of the pan sauce on top.
Ingredients
Directions
Wash the brisket and pat dry.
Place it (fat side down) on 2 pieces of heavy duty aluminum foil that are large enough to seal the brisket in.
Mix all the sauce ingredients together to make a thick paste.
If necessary add another teaspoon or so of Worchestershire sauce.
Sauce should be quite thick, but still spreadable.
Smear the sauce all over the top and sides of the brisket.
Seal tightly and place in a roasting pan.
Bake in oven for 5 hours at 325℉ (160℃).
Remove from oven and refrigerate to solidify fat.
When fat is solid, remove and discard.
Then reseal the meat in foil and reheat until meat is quite warm, about an hour.
This makes it easier to break up the meat.
Break up the meat into small pieces and stir into the pan juices.
Seal tightly and place into oven to bring to a hot temperature.
Serve on good buns.
If you wish, you can just slice the meat after cooking and after degreasing the juices, pour a bit of the sauce over the meat.
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