If you'd like to try a melt in your mouth brisket, but don't want to worry with smoking one outside, this is the perfect recipe. Even if you have a busy day planned, you can have dinner on the table by 6pm if you put the brisket in the oven by 1. Good news if you're the person in charge of the memories!
Oven Barbecued Brisket
4-6 pound beef brisket, trimmed
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
1 4-ounce bottle Liquid Smoke, reserve 3 teaspoons
2 cups catsup
1/2 cup vinegar
1/2 cup sugar
3 teaspoons Liquid Smoke
1/2 cup Worcestershire sauce
In a large dutch oven, place the brisket, sprinkle with spices and coat generously with Liquid Smoke. Cover with foil and refrigerate overnight.
The next day, preheat the oven to 250 degrees.
In a saucepan, bring all the ingredients for sauce to a boil and simmer until the sugar is dissolved.
Drain marinade from the brisket and then generously coat with the prepared sauce. Cover with foil and bake 5-6 hours. Slice and serve.
Makes 6-8 servingsPRINT RECIPE