Oven Barbecued Brisket
Submitted by happyzhangbo
Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.
YIELD
12 servingsPREP
20 minCOOK
3½ hrsREADY
11½ hrsThis is the brisket for people who don’t own a smoker. Instead of hours over wood, the oven and a tight foil seal do the tenderizing work. The rub of shallots, garlic, chili powder, smoked paprika, cinnamon, and oregano gets pressed into both sides of the meat and sits in the fridge overnight, so flavor has time to penetrate before cooking.
The two-stage braise is key. The first 2 hours in just Worcestershire sauce lets the spices bloom and the brisket start rendering. The tomato-brown sugar-vinegar sauce goes in after that, then bastes every 30 minutes for another hour and a half while the meat gets fork-tender.
Slicing against the grain is the move that separates good brisket from chewy brisket. Look at which direction the fibers run, then cut across them in thin slices.
Pro Tips
- Don’t skip the overnight rub. Eight hours is the minimum for real seasoning penetration; 24 hours is better.
- Use the first-cut (flat) brisket for cleaner slices or point-cut if you want more marbling and tenderness.
- Let the meat rest 10 minutes before slicing so juices redistribute. Cut too early and they run onto the board.
- Skim the fat from the pan sauce before serving. Pour it all back and the sauce tastes greasy.
Variations
- Use smoked paprika in place of regular for more barbecue depth.
- Swap half the Worcestershire for dark beer or coffee for added richness.
- Shred leftover brisket for sandwiches on brioche buns with extra sauce and quick-pickled onions.
Make Ahead
- Flavor improves on day 2. Cool the brisket in its sauce, refrigerate overnight, then slice cold and reheat gently in the sauce.
Ingredients
Directions
Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl.
Rub into both sides of meat.
Set the meat in a 9-by-13-inch baking dish , cover and refrigerate for at least 8 hours or overnight.
Pour Worcestershire sauce over the meat.
Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
Bake the brisket, covered, for 2 hours.
Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1½ hours more.
Remove the meat from the sauce.
Let rest for 10 minutes, then slice against the grain.
Skim the fat from the sauce in the pan; pour the sauce over the meat and serve (or follow make-ahead instructions).
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