Oven Baked Bar-B-Q Brisket

No smoker? No problem. This oven-baked brisket gets its smoke flavor from liquid smoke and Worcestershire, rubbed into the meat alongside a seasoning blend, then sealed tight in foil and left to marinate overnight. By the time it hits the oven the next day, that rub has penetrated deep.

The foil seal is doing the real work during the long roast. It traps steam and keeps the brisket essentially braising in its own juices. That’s how you get tender, shreddable beef from an oven instead of a pit. After four and a half hours wrapped up tight, you unseal the foil, slather on barbecue sauce, and let it cook uncovered so the top gets sticky and caramelized.

Slicing against the grain is a must. Brisket has long, tough muscle fibers that run in one direction. Cut with the grain and every bite will be stringy. Cut across it and each slice practically melts.

Pro Tips

• Rest the brisket for a full 15 to 20 minutes after pulling from the oven. The juices redistribute and the meat firms up enough to slice cleanly.
• Save the pan drippings. They make an incredible sauce on their own, or thicken them with a bit of flour for gravy.
• Trim the fat cap to about ¼ inch before seasoning. Some fat is good for moisture, but too much won’t render fully in a foil wrap.
• For chopped BBQ sandwiches, chop the sliced brisket and simmer with extra barbecue sauce until thick. Pile it on toasted buns.

Variations

• Use your own dry rub blend: paprika, garlic powder, brown sugar, cumin, and cayenne makes a classic Texas-style rub.
• Skip the liquid smoke and finish the brisket on a hot grill for 10 minutes per side to get real char.