Kittencal's Beef Brisket
Created by KittenCal on September 29, 2011
- Servings: 10
- Prep Time: 24h
- Cook Time: 4h
- Recipe #261
Ingredients
- 6 to 7 pound beef brisket roast
- 3 onions, chopped (medium onions)
- 6 large garlic cloves, minced or finely chopped
- 1 bottle (24 ounce) barbecue sauce (can use more if you want...your favorite, I like the smokey kind)
- FOR DRY RUB
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 tablespoons light brown sugar
- 1 tablespoon cumin
- 1 tablespoon dry mustard
- 3 teaspoons salt
- 2 teaspoons black pepper
- 1/8 teaspoon cayenne pepper (can use more to taste)
How to Make
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Step 1: A day ahead; grease a large roaster or a roasting pan (I use my large lasagna pan).
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Step 2: Sprinkle the chopped onions in the bottom of the pan.
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Step 3: In a small bowl or cup mix together all rub ingredients.
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Step 4: Rinse brisket under cold water then dry with a paper towel.
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Step 5: Rub the brisket lightly with vegetable or canola oil (use as much oil as you like).
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Step 6: Rub the minced garlic and rub spices over both sides of the brisket, then place into the roaster pan fat side facing down.
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Step 7: Pour the barbecue sauce over the top of the brisket (do not rub into the meat it will disturb the spice rub, just leave the sauce sitting on top of the brisket some will drizzle over the sides, not to worry).
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Step 8: Cover tightly with foil and place in the fridge for 24 to 48 hours (the longer the better!).
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Step 9: The following morning turn the brisket over to fat side up.
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Step 10: Add in the 1 cup water and mix with the sauce in the pan (just mix together the best you can it does not have to be completely mixed with the barbecue sauce it will all cook together).
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Step 11: With clean hands rub the sauce all over the top of the brisket.
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Step 12: Cover tightly with foil (make a couple of slits in the top of the foil to let steam escape) return to the fridge until ready to cook (for at least another 2 hours.
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Step 13: Remove from the roaster from fridge about 2 hours before cooking and leave on the counter.
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Step 14: Preheat oven to 325 degrees F.
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Step 15: Cook for a about 4-5 hours or more depending on the size of your brisket, or until the brisket is tender (check for doneness after about 3 hours cooking by inserting a fork into the brisket the meat will be done if the fork goes in very easily).
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Step 16: Remove and let the brisket sit for 15 minutes before slicing, using a serrated knife or an electric knife slice against the grain (you must only slice against the grain).
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Step 17: Spoon any fat that has accumulated on top of the sauce, and serve the sauce on the side with the brisket slices.
Nutritional Facts
- Serving Size: 1 (384.7 g)
- Calories 1017.8
- Total Fat - 62 g
- Saturated Fat - 19.1 g
- Cholesterol - 266.6 mg
- Sodium - 3800 mg
- Total Carbohydrate - 58.4 g
- Dietary Fiber - 7.6 g
- Sugars - 4.2 g
- Protein - 56.7 g
- Calcium - 61.6 mg
- Iron - 7.4 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.3 mg