Oven-Barbecued Beef Brisket

This Oven-Barbecued Beef Brisket is so smokey, tender, and juicy. No one will ever guess it wasn’t cooked on the grill.

Oven-Barbecued Beef Brisket

We are very partial to pork in the Carolinas and I truthfully haven’t eaten a whole lot of beef brisket in my life.

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But this Oven-Barbecued Beef Brisket. OMG!

Oven-Barbecued Beef Brisket recipe from Cook's Illustrated. Wrapped in bacon and slow cooked in the oven. The best brisket cooked in the oven you will ever taste!

 

This is a recipe from Cook’s Illustrated and it makes THE most flavorful brisket.

It is one of the most scrumptious pieces of meat I have ever tasted and I think it has the potential to create quite a few brisket lovers.

Oven-Barbecued Beef Brisket recipe from Cook's Illustrated. The best brisket cooked in the oven you will ever taste. Wrapped in bacon for smokiness and slow cooked. A few minutes under the broiler gives the outside a nice char.

 

The brisket is coated in a rub and completely wrapped in bacon – 1 full pound of bacon- and slow-cooked in the oven. The smokey flavor of the bacon really penetrates into the meat and all that pork fat coating the beef brisket really adds to its flavor.

brisket 33

So much smokiness that it will fool most people into thinking this brisket was cooked on the grill or in a smoker.

Once the brisket has cooked fully, the bacon is removed and serves double duty as a flavoring for the BBQ sauce. The meat is then broiled to give it a nice char to complement the smokey flavor.

Oven-Barbecued Beef Brisket recipe from Cook's Illustrated. Wrapped in bacon for smokiness and slow cooked. The bacon is then used to make a sauce. Best brisket cooked in the oven you will ever taste!

 

A super flavorful sauce that is both sweet and spicy is made from the bacon, which is finely chopped, cider vinegar, dark brown sugar, chicken broth, ketchup, and chipotle peppers. Once cooked, you can strain the sauce and discard the bacon, or I like to strain half of the sauce and then add it back to the saucepan. This way, there’s still some bacon, but it’s not an overwhelming amount.

Leftovers heat up well and this would be a good thing to cook in advance if you are having dinner guests. If you are just feeding your family, you can get multiple meals from this Oven-Barbecued Brisket. No kidding, I usually manage to get 3 meals out of it. Leftovers can be made into Brisket Grilled Cheese Sandwiches or Brisket Nachos.

Oven-Barbecued Beef Brisket recipe from Cook's Illustrated. Wrapped in bacon for smokiness. The best brisket cooked in the oven you will ever taste!

 

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Watch the short video below to see how to make Oven Barbecued Beef Brisket.


4.78 from 27 votes
Oven-Barbecued Beef Brisket
Oven-Barbecued Beef Brisket
Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
 

This Oven-Barbecued Beef Brisket is so smokey, tender, and juicy. No one will ever guess it wasn't cooked on the grill.

Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 613 kcal
Author: Christin Mahrlig
Ingredients
Rub
  • 1 1/2 tablespoons packed light brown sugar
  • 1 1/2 tablespoons paprika
  • 2 teaspoons dry mustard
  • 2 teaspoons ground black pepper
  • 2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
Brisket
  • 1 (4-5 pounds) brisket roast – if there is a thick layer of fat trim it down to 1/4 inch
  • 1 pound bacon
Sauce
  • reserved bacon from cooked brisket
  • 1 onion, finely chopped
  • 1/2 cup cider vinegar
  • 1/3 cup packed dark brown sugar
  • 1-2 cups chicken broth
  • 1/2 cup ketchup
  • 4 teaspoons canned chipotle peppers in adobo sauce, minced
Instructions
  1. Make the rub. Mix all ingredients well in a small bowl and set aside.
  2. Place oven rack in upper-middle position and heat oven to 275 degrees. Rub dry rub all over brisket and poke holes all over with a fork. Place half of bacon going crosswise in a broiler safe  9 by 13-inch pan (it’s best not to use glass). Put brisket fat side down on top of bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides, and tucking any excess under. Cover pan with foil and place in oven for 4 hours.
  3. Take pan out of oven. Carefully flip brisket over, fat side up. Replace foil and return to oven. Turn off heat and leave brisket in oven 1 additional hour.
  4. Pour accumulated juices from brisket into large measuring cup or a bowl. Remove bacon from brisket and chop into pieces. Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes. Take off heat and add vinegar and dark brown sugar. Return to heat and simmer until reduced to a syrupy consistency, about 5 minutes.
  5. Skim fat from accumulated juices and add chicken broth to make a total of 3 cups. Add to mixture in saucepan and reduce until about 3 cups in volume, 8-10 minutes. Take off heat and add ketchup. Mix well and strain if desired. (I like to strain about half the solid pieces out and leave the rest). After straining, add chipotle peppers.
  6. Turn oven to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. Cut brisket against the grain into 1/4-inch slices and serve with extra sauce.
Nutrition Facts
Oven-Barbecued Beef Brisket
Amount Per Serving
Calories 613
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted slightly from Cook’s Illustrated.

Disclosure: This post contains affiliate links.

166 thoughts on “Oven-Barbecued Beef Brisket

  1. This was fabulous. Everyone loved it. I will always use this delicious recipe when making brisket. Thank you for sharing.

  2. I’m new to this whole brisket thing so as you can see I’m really naive. Just wondering if it’s normal for the bacon to burn or for it to smell burnt in the oven ?

    1. It shouldn’t because the foil covering the brisket will trap the steam and i will prevent the brisket and the bacon from getting burned.

  3. Do you think it would be possible to brown the brisket and put everything in the crockpot? Just curious if anyone has tried this…

  4. I cooked this on 4/14 for my husband and toddler. The sauce was absolutely insanely good (and dense!). How do you get the fat layer on the brisket to crisp up underneath the 1 cup of sauce? I feel like I should have broiled the brisket separately, before adding the 1 c of awesome sauce!

  5. I made this for Christmas last year and it was a hit. Made a modified bbq sauce with black cherry vodka, bone broth, and the leftover bacon. Killer recipe! If you can find smoked sea salts it will add to the smokiness.

  6. I made numerous mistakes making this recipe (nursing baby, toddler chaos, distracted mom lol) but this still turned out AMAZING. Like a WTF?! kind of good. I’m dying to try it again with a bigger cut of meat since I only had a 2.5 pounder and halving all the other aspects like the rub and the sauce proved tricky. I make a lot of stuff from scratch in my kitchen and I’m a pretty decent cook when I’m not interrupted every five seconds… but this what a truly memorable eating experience for everyone. Husband inhaled it. Toddler inhaled it. And I may have to the pry the bowl of strained bacon bits out of my husbands hands later.

  7. Hello, I’m planning on making this brisket but am not a big fan of chipotle peppers. Can I make the sauce leaving them (and the adobo) out? Or is there a good replacement?? Thanks so much!!

  8. Hi! I made this brisket last night and it was amazing. But it was a bit labor intensive when it came to making the sauce. I don’t mind that at all, but I was wondering if there is a way to make this ahead say for an outdoor barbecue. Do you think you could cook it the day before, strain the juices of fat and then put the brisket back in the juices, cover and refrigerate? Would you advise slicing the brisket first, placing it in the juices to keep it moist or store the whole brisket unsliced in the juices. Or, make the sauce and then store the brisket in the sauce…sliced? Unsliced? When heating it up the next day, how do you keep it from drying out? Thanks!

    1. There are a lot of strategies that would work here, as brisket is very forgiving. The thing that would make for the least work at your barbecue event would be to do the whole thing a day ahead of time, cool, then slice the cooled brisket into neat slices. Make a double layer foil packet to wrap the whole brisket up again, reshaped into its original shape, with just a little bit of juice to prevent drying out. Warm the whole packet up on the grill, carefully open the top for the last few minutes, and serve with extra sauce. If you’d rather slice it the day of for presentation, just skip the slicing step ahead of time, reheat on the grill in the foil packet, slice, and serve. Just don’t get steam burns when you open the packet, and don’t let the fat splash down into the grill because you’ll get flares.

  9. I’m making this for Super Bowl this weekend. Does the beef get really salty from the bacon? I already cut down on the salt in the dry rub. Thanks!

  10. Hi – Recipe looks amazing! I have a brisket about 2.5lbs – how long would you recommend cooking it for? Thanks…look forward to trying!!! x

  11. I’m from Kansas City – Home of BBQ and I have to say this ranks right up there with the top 2 BBQ restaurants!
    Flavor was perfect. Sauce was awesome and the brisket was amazing! It was an absolute hit with my family! Thanks so much!

      1. So can I layer the bacon strips vertically then horizontally all over the brisket slab then turn it over after 4 hours as I’m attempting to cook the brisket over 8/12 hours on 100/110 deg Celsius. Also does it need to be tightly wrapped with foil

  12. I live in New Zealand, we generally don’t see beef brisket on the shelves here. What sort of meat is this? Or is there an alternative that can be used?

    1. It may be called braising beef or stewing beef where u are. I’m in U.K and some butchers and markets will call it brisket but others will call it a braising joint.

  13. Hi, I bought a 16 lbs brisket, my questions is how much time do you think I should put it in the oven?

    The other question is, According to our party of 12 people, I am calculating that I dont need more than 10-12lbs is ti ok to cut a portion of the brisket and save it for another time?

    What are your recomendations

    thanks,

    Gera

    1. I’ve never cooked a brisket that big before so I’m not sure how much help I can be. You can defintely cut off part and freeze it to use at a later time. I might cut the remainder into 2 5-6 pound pieces and keep the cooking time the same.

  14. What do you serve with the brisket? I am thinking of serving this for Christmas dinner– early evening with stuffing leftover and frozen at Thanksgiving. I need simple.

  15. I’m so excited to try this baby. I have a signature rub that is similar but has a couple of extra ingredients. My brisket is 10 pounds in two pieces. It’s already rubbed and bacon wrapped and sitting in the fridge ready to go for tomorrow’s early Christmas celebration. I will be extemporizing the sauce with things I have in the fridge. Can’t wait to eat left over tacos and sandwiches. Will let you know how it goes.

  16. so bummed I don’t have a broiler to my oven. Is there any way around that…how about a browning agent???what do people use for that? Maple syrup? Do I just crank the heat as high as I can, like say 475 ish at the end and hope for the best? Thanks! I am doing this on Christmas and I am a bit nervous. I have never done this but it sounds like a hit!

  17. i have a 6-1/2 lbs brisket and from all the comments i think and extra 30 mins and left heat on low for last hour should do it, thoughts? and was going to do in on indirect heat on BBQ, i dont believe i need to change anything?

  18. Hi, I am interested in making your dish, however I can only find brisket that is sealed and vacuumed in a plastic bag. I prefer to use a fresh cut of meat. Can you recommend a different cut of beef that will work well with this recipe?

    1. This is how brisket very commonly comes, so don’t let it bother you. Though you could certainly substitute another cut, it just won’t be brisket and brisket is something special if it is cooked correctly. Even if you did find brisket in the typical foam tray / clear plastic package at the supermarket, I’ll almost guarantee that they took it out of the vacuum pack before repackaging it. I watched my supermarket meat person do it the other day.

  19. I made this brisket last night, and everyone loved it. I followed the recipe exactly (although my roasting pan was bigger than 9×13) but the meat was a bit dry. It was a 4.5 lb brisket. Even though the oven thermometer said 275 degrees, I’m wondering if it is cooking hotter than that and is the reason behind the meat being a bit dry. Again, flavor of sauce was great but if someone has suggestions about helping to fix the “dry meat” issue I would be eternally grateful.

  20. I am making this wonderful sounding recipe today. The brisket is in the oven as we speak. I am confused about one of the instruction steps: After 4 hours in the oven, flip brisket over; reposition bacon if necessary; and …..etc.
    Do you take up the bottom layer of bacon, as well, when you flip the brisket? Logically, it appears you would have to , but I want to be sure. Thanks for your help and for the wonderful recipe. Elaine O., Florida

  21. This was really good. My only issue was the sauce never thickened up & I followed the directions to a T. Can someone share why? Maybe too much accumulated juices – I got about 2 cups & added 1 cup of broth. I was expecting thick sauce like the kind you purchase at the grocery store but maybe my expectation was incorrect? I would love to make this again as the flavor was very good. Thank you.

    1. My sauce was the same way….I added a small amount of cornstarch and it turned out perfect. I’m making another today!

      1. Hi, I took all of the bacon mixture that was browned, added the drippings and after about 10 minutes of reducing pureed them. The sauce thickened up nicely plus I didn’t loose any of the flavor from the bacon .
        Husband loved it and told me to sure to keep that in my recipe book as he will want it again soon.

  22. I made this today, curious about the flavor the bacon would impart. Uncertain whether or not we’d like it, I stuck with a small (4 lb.) brisket….I wish now that I had used a 12 lb. brisket! Followed the recipe to the letter and I can easily say this is the best brisket I have ever had, hands down.

  23. I recently made this recipe and it is delicious! My husband isn’t much of a beef eater and even he raved about it. I loved how tender the meat came out, and the flavor was perfect.

  24. I just stumbled across this recipe. I’ve never thought to put bacon on top of the brisket, but boy does that look juicy, and you can’t go wrong adding bacon to anything!

  25. For those asking about cook time. Brisket is done at 200-210f so just check your temps while cooking. A 10 pound full brisket can start at 350 for two hours then drop to 275-300. You may want to cover for the second stretch to avoid drying it out. I’ve done a 14 lb full brisket on a smoker in 5 hours. Cook at 325-350 till 160f at thickest part then wrap in foil with either beer, apple juice or stock till 200-210 internal temperature. Smaller cuts are fine at 275 but larger would take twice as long. Check your temps and you should be fine.

    1. Walter, so your telling me that a 10 lb brisket needs to start out at the higher temp ?
      I screwed up my last brisket and it was in a bag. I’ll follow your directions as you show here. Any other tips that will make this a success???

    2. I wrapped my brisket in foil after putting the bacon on it. It seems to keep the juices that way. I worked in a bbq restaurant and they wrapped the briskethalf way through to keep it moist. But I think I’m gonna do the Apple juice to see if I can get a smoky apple flavor. Thank you

  26. I made this tonight and it was delicious. I just so happened to have double smoked uncured bacon and it made it extra smoky. This was just as good as stuff we pay $20/lb for here in Texas.

  27. This recipe is so delicious my family just loves it. My husband could not stop eating it. I am making it a second time because the review here was astounding. Thank you for sharing this recipe.

  28. Thinking of making this for a party. How long would you cook a 12-15lb brisket for using this method?

    Also would like to make in advance the night before then reheat that day. How would you go about doing this so it still is juicy and tender?

    1. I’m not sure how much longer it would take if it is in one big piece. I would cut it into 2 or 3 pieces and follow the recipe.
      Reheat in a 300 degree oven covered with aluminum foil then you can stick it under the broiler for a few minutes if you want to crisp it up.

    1. Glass is not recommended because the intense heat from the broiler can cause glass to shatter. You want it to be about 2 inches deep. There will be alot of liquid produced as it cooks and you don’t want it to overflow and make a mess in your oven.

  29. What happens with the bacon when you flip it? And after cookinb gor 4 hours and another hour after flipping it the bacon isnt already cooked and bacon rendered? Am i reading this wrong?

      1. Thanks. And it doesnt fall off? Its just tucked around it. I picture turning it and bacon all over the place. Lol. I think ill make it for my husband birthday this weekend. IT LOOKS GREAT.

  30. I modified the recipe slightly. I used jalapeno bacon and changed the sauce. I still browned up the chopped bacon and onion, but added a bottle of Jack Daniels BBQ sauce, 2 TBSP of honey, and nip of Fireball whiskey. The sweet and heat made the brisket amazing.

    1. The sauce thickened a bit and tasted good. I followed everything but I let the sauce cook for 30 minutes and had to add cornstarch to thicken. First brisket I’ve ever cooked and it was amazing!

  31. Do you suggest putting the rub on and letting it sit for a few hours first? Or just putting it right in the oven as soon as the rub is on?
    Thanks!

  32. I made this brisket for some friends and they absolutely loved it!! It came out great! The brisket was $70 so I was really hoping it would turn out. It was amazing! The only thing I did different was rub the brisket down with a little liquid smoke before I put the dry rub on and used double smoked bacon to really ensure that smokehouse flavor.

  33. I had never cooked a brisket before. I fixed one today using this recipe and it was beyond awsome. So tender and flavorful. Loved it and my hubby did also.

  34. I just made this for a a party of 15 with a 10 lb brisket to rave reviews. I didn’t cut the brisket in half, and I doubled the recipe. My only suggestion is to leave the heat on in the oven after the flip; the size of the meat required extra cooking time. Fabulous–just FABULOUS! Thank you for sharing!

  35. I’ve been cooking brisket like this for years with one exception – I heat my gas grill to a high heat and sear the brisket on each side for about five minutes. Then sprinkle with spices, wrap in heavy foil and bake low and slow for about an hour per 1 1/2 pounds meat. The searing helps seal the juices and gives a nice color. I’ve never tried it wrapped with bacon and your sauce recipe looks really good! I may give that a try with my next one!!

  36. I made this once in the oven (it was the best thing ever), but I’m going to make it in a crock pot today. It’s summer and I don’t want to have my oven on for hours. I think it will still turn out great!

    1. Hey christina, we also dont eat pork. Guantly brand makes a beef bacon that substitutes perfectly in any recipe. If you cant find it, i recommend using smoked paprika for the smoky flavor, or add liquid smoke to the rub and sauce for the flavor. The brisket is fatty and tender enough, it wont suffer from the lack of bacon fat.

  37. Christin,
    This looks so good and like another comment doing a trial run with a 3lb brisket. Curious , why fat side down for the first 4 hours? Being from Texas 🙂 most recipes say fat side up to keep moist.

  38. This looks like a super nice recipe. I’ve bookmarked it to cook when I cant get outside to cook my brisket on the Kamado.

    Also – have you tried marinating the brisket in a touch of liquid smoke prior? This will add to the smokey flavour more so then the bacon….. helping to fool people even more! 🙂

  39. This recipe is amazing!! I made it on Sunday to rave reviews. The sauce is flavor, built upon flavor, built upon flavor. Aprons off to you Christin. Thank you for sharing!!

  40. Hello Christin, all the way from down under! Perth Western Australia.
    This recipe looks wonderful, I will be trying it out on the weekend.
    Cheers
    Andrea

  41. This recipe is outstanding. A little time intensive but worth every minute. The progression of cooking steps were very clear and easy to execute. When I took my 6 lb brisket out of the oven and tasted it…… OMG…..like butter!!
    The sauce is perfect also. Thank you for this 5 star recipe and for sharing.

  42. I’ll be making this on Saturday, and I am super excited! I was wondering if I would have to make any changes if I cook it in a smoker instead of an oven?

  43. Saw this recipe about 2 weeks ago and haven’t been able to get it off my mind. I’m a half hour away from flipping this over and the house smells SO amazing. If it tastes even half as good as it smells, I’ll be in brisket heaven!

    1. OK- this was beyond good! Totally making this again many times. I could cut it with my fork – would be great on sandwiches too. Since it’s just me there are leftovers – already looking forward to those as well. Yum and thank you for the recipe! SO good!

  44. Saw this recipe about 2 weeks ago and haven’t been able to get it off my mine. I’m a half hour away from flipping this over and the house smells SO amazing. If it tastes even half as good as it smells, I’ll be in brisket heaven!

  45. Hi! First off, thank you so much for sharing this recipe!! I am planning to make this for my family as we all love BBQ Beef Brisket; however, my kids are young and can’t take spicy so I’m wondering if I could just omit the chipolet peppers in the BBQ sauce? Should I replace it with paprika? How will it affect the sauce? Bad, good…it’s OK, not the end of the world? Please advise as I have a dinner coming up and I’d like to make this and I just remembered a couple of guests coming cannot take spicy at all. Thank you in advance!!

    1. If you take some of the adobo (the sauce) from the canned chipotles in adobo without the actual chipotle (which are smoked jalapeños), you will get a great deal of the smokiness, with very little of the spiciness. Supplement that with some smoked paprika and it should be fine – both for your young children and for the adults.

  46. I bought all my ingredients and ready to go, just wondering if anyone made this in the crock pot? If not, can it be done in the crock pot and on low or high?

  47. Hi, I am making this for Christmas dinner,for my whole family…i have a 10pound brisket! So should i double the recipe entirely? Even the cooking time? Thank you so much! Cannot wait to try this?

    1. I would double the recipe. If you’re cooking it as one piece, I might add 30 minutes or so to the cooking time. Or you could cut it in half and cook it in 2 different pans and keep the cooking time the same. Hope everyone enjoys it and Merry Christmas!

  48. Hi – I made this on Saturday. It was delicious! We loved the heat from the peppers in the bbq sauce. My husband devoured it! Thanks!

  49. Will it make a difference if I use turkey bacon?? Going to make for thanksgiving and have one set of friends who don’t eat pork, 🙁

  50. What do you do with the accumulated juices from the brisket set aside in a bowl? Does it also go in the sauce pan containing the bacon, onions, cider vinegar, chicken stock, etc? Or does it get discarded and not even used in the sauce? Directions above don’t say what to do with the accumulated juices. Please clarify. . . .Thank you.

  51. Made this today with my small, 2 lb, brisket. Cooked it for the same amount of time as the recipe said – it was fantastic!!!! Thank you!!!

  52. Hi Christin,

    I am making a test run of this recipe tomorrow (before I make a huge batch for a family get together) and was wondering:
    I bought a 2 lb brisket (since it is just for myself and my husband on the trial run) – do I still cook it for 4 hours? Or would it be better to just cook it for 2 since it is half the size of the one in the recipe? I’m hoping for a quick reply..

    Thanks!

    Jenny

    1. I would still cook it a pretty long time as I think it’s the long cooking time that really helps make it tender and the heat is very low so you don’t really have to worry too much about overcooking it. Maybe give it a test after 3 hours.

    2. I cooked for 4 hours and let sit for an hour and it was not quiet done. Put the left overs into the crock pot with the sauce on low for several hours and it was amazing. Better the next day!

  53. I made this 8/1/15 for a family party at the lake. I received rave reviews and there was barely any left over! Thank you!!! We did not have time to make the BBQ sauce, so we used bottled and added the chopped/crisped bacon to it. Also my broiler wasn’t working 🙁 so I didn’t get to brown the top… it was still wonderful. Our brisket was 12 pounds so we cooked it for 6 hours plus an hour after turning it over. It was so tender it fell apart when I tried to slice it. So, I just shredded it more like a pulled-beef. I’m sure it would have been delicious on buns too. We loved that it didn’t take much tending like cooking on a grill or pit. We were able to put it in before our guests arrived and enjoy their company until it was ready. This could definitely be made ahead and warmed. If you’re lucky enough to have left-overs they would easily freeze.

      1. We have frozen brisket after cooking and it works well. When my husband cooks on the pit it is a day long process. So he makes extra and we freeze it in meal sized portions.

        1. Hi Teresa,

          When you freeze your brisket, what is the best way to reheat it so that it is still moist? I am making a large amount for an upcoming anniversary party and am planning to freeze it until the day before the party. I thought I could thaw it overnight in the refrigerator and then reheat it. Would you do the reheating in an oven on low temp? Should I add any liquid?

          Thanks!

          1. I haven’t frozen it before, but I think defrosting in the refrigerator and reheating in the oven ( i would maybe do 325) would work best. I don’t think you would need to add liquid, but you could add a little extra sauce on top before you put it in the oven.

  54. $15/lb for the bacon from the Farmer’s Market, $10/lb for the brisket. Reaction from the family: absolutely priceless! Now I don’t need to go to the Caronlinas to try their bbq. This is really really good.

    1. Wow! Brisket in Texas is less than $2 a pound. I got a 10.66 brisket for $20.91! I guess it pays to live in cattle country where the beef is raised! This is the very first brisket I have ever cooked (as my father is the master BBQ’er of the family… (I’m 40!) So I feel quite “grown up” lol… This is the BEST BRISKET EVER… And I’ve had more brisket in the past year than most do in a lifetime! I’m about to proudly package some up to take to my father tomorrow. I know he will be proud. I followed recipe ALMOST exactly…I increased black pepper to a tablespoon and red pepper to a teaspoon and shook some liquid smoke over my cheap Walmart brand bacon ($2.98/lb!) So for around $26 TOTAL I HAVE 10 Pounds of BBQ BRISKET that tastes like $30/lb BBQ that is amazing! THANK YOU for sharing and anyone contemplating this… DO IT… You won’t be disappointment… Unless you hate BBQ… EVEN THEN- you still may find yourself licking the sauce off your fingers when no one is looking! I served sliced as stand alone main dish AND also chopped with sauce and red onion and sliced Dill pickles on Hawaiian rolls (BBQ SLIDERS) that I brushed the inside of rolls with melted real butter and chopped garlic before placing face down on skillet heated on medium high to “toast” the the little buns so that they didn’t get to soggy from this incredibly juicy beef and lots of sauce! I can’t wait for Christmas because I’m going to get rave reviews from this recipe!

  55. Looks like an awesome beef brisket recipe! Definitely going to have to treat myself to this sometime soon – thanks so much for sharing!

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