No Fail Bbq Brisket

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Servings: 6 Difficulty: Advanced
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Tender, smoky oven-baked brisket with a rich barbecue glaze, perfect for family gatherings.
No Fail BBQ Brisket recipe image
No Fail BBQ Brisket recipe image
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No Fail Bbq Brisket

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 851.2

Description

This oven-baked brisket delivers authentic barbecue flavor without the need for a smoker. By using liquid smoke and a generous amount of Worcestershire sauce, you achieve that deep, savory umami profile characteristic of Texas-style BBQ. The meat is slow-roasted in foil to retain moisture, ensuring it falls apart effortlessly. A final hour with added barbecue sauce creates a sticky, flavorful glaze that clings to every slice. It is an ideal centerpiece for potlucks, Sunday dinners, or holiday celebrations. The recipe is forgiving and reliable, making it perfect for home cooks who want restaurant-quality results with minimal stress. Serve it with coleslaw, cornbread, or your favorite sides for a complete meal.

Ingredients

Directions

  1. Trim excess fat from the 3-pound beef brisket, leaving a thin layer for flavor.
  2. Sprinkle the brisket liberally with Adolph's Regular Meat Tenderizer.
  3. Season with 1 1/2 teaspoons of salt, 3/4 teaspoon of garlic powder (or fresh minced garlic), and pepper to taste.
  4. Add 1 1/2 teaspoons of Liquid Hickory Smoke to the seasoning mix.
  5. Place onion rings over the top of the brisket.
  6. Sprinkle celery seeds evenly over the onion rings.
  7. Wrap the brisket tightly in heavy-duty aluminum foil and refrigerate for several hours or overnight to allow flavors to penetrate.
  8. Preheat oven to 325&# 194;°F (165ðC).
  9. Remove the brisket from the refrigerator and open the foil.
  10. Pour 2 teaspoons of Worcestershire sauce and 1/2 cup of water into the foil packet around the meat.
  11. Re-seal the foil tightly to create a secure packet and place it in a heavy roasting pan or ovenware.
  12. Bake in the preheated oven for 2 1/2 hours.
  13. Remove from the oven and carefully open the foil.
  14. Pour 8 ounces of regular barbecue sauce over the brisket.
  15. Re-cover tightly with foil and return to the oven for an additional 1 1/2 hours.
  16. Remove from the oven and let the brisket rest, covered, for 30 minutes.
  17. Slice the brisket against the grain.
  18. Spoon the accumulated sauce from the pan over the sliced meat before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 851.2kcal
% Daily Value *
Total Fat 51.1g79%
Saturated Fat 20.4g102%
Cholesterol 265.6mg89%
Sodium 245.2mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 88.5g177%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, marinate the seasoned brisket in the refrigerator for at least 4 hours, preferably overnight.

Use a heavy-duty foil to prevent leaks during the long cooking process. Double-wrapping is recommended.

If you prefer a sweeter glaze, mix the barbecue sauce with a tablespoon of brown sugar before adding it in the final hour.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to maintain moisture.

"Non-rolled" brisket refers to the cut being left whole and unrolled, which helps it hold its shape better during slow cooking.

Keywords: bbq, brisket, beef, oven-baked, slow-cooked, barbecue, american, tender, smoky, glazed, dinner, potluck, comfort food, easy, family meal, liquid smoke, worcestershire, foil packet, main course, holiday recipe
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