Monday, December 5, 2011

Oven Barbecued Brisket

My brain is now in Holiday mode, everyday I search the paper for sales and have lists for menus and lists for presents. My cookbooks have joined me on the couch so that I can plan my Holiday menus. I have about 150 favorite recipes that I like to make, narrowing it down is difficult each year!

Growing up we always went to my Grandparents or my Aunt Joy's for Christmas. It was ritual, tradition, not to be tampered with. Back then it was a given that the family matriarchs did the holiday meals. No taking turns like families do now, if you were Grandma, you cooked. I still like that rule. I like to plan what kind of potato dish we are having, I like to choose the vegetables according to who likes what. I like to try out new recipes and bring back old ones. I've dabbled through the years trying regional favorites, new and improved recipes... but you can't mess with the staples of the holiday. The tried and trues like turkey and cornbread dressing or a Petit Jean ham and sweet potatoes. I hear some people even have prime rib! When we lived in south Texas, it was smoked brisket and let me tell you, it was deeeelicious! 

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 servings


  1. I love brisket! I have even cut them in half and cooked them in the crock pot and they were scrumptious that way too.

    I used to have them ground until the meat place educated me to them! My Mom never cooked a brisket in her life so how was I to know.....

    Slow cooked and barbecued in the oven is the best. I have printed this recipe....for when we finally get our beef about January 5.

  2. Me too Glenda! Mom always cooked a chuck roast and I'd never had brisket until we moved to Texas. It can be melt in your mouth tender if you have a good recipe! Sure wish we had the a freezer full of homegrown beef, I can...I just need to find a farmer!

  3. OOO, ooo, ooo, OOOH! I have a brisket in the freezer. NOW I know how I'm going to cook it. Coming out of the freezer today!

  4. You can't beat a good brisket. I'll take that any day, over turkey!

  5. I haven't had brisket since I was a kid...this sounds great!...:)JP

  6. Petit Jean Ham? Oh that jumped out at me since we camped every Thanksgiving week for about 10 years up at Petit Jean Mountain.
    Is the ham a recipe or is it a prebought ham?


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