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Oven-Barbecued Beef Brisket

(Serves 8 to 10)

BARBECUE RUB

Brown Sugar – 4 teaspoon

Paprika – 4 teaspoons

Dry Mustard – 2 teaspoons

Black Pepper – 2 teaspoons, freshly ground

Sea Salt – 2 teaspoons

Onion Powder – 1 teaspoon

Garlic Powder – 1 teaspoon

Ground Cumin – 1 teaspoon

Cayenne Pepper – 1/4 teaspoon

BRISKET

Brisket Roast – 4 to 5 pounds, fat trimmed to 1/4 inch thick

Bacon – 1 pound

SMOKY BACON BARBECUE SAUCE

Bacon from cooked brisket

Onion – 1 cup, finely chopped

Cider Vinegar – 1/2 cup

Dark Brown Sugar – 1/3 cup, packed

Chicken Broth – 1 to 2 cups

Ketchup – 1/2 cup

Chipotle Chile – 1 from canned in adobo sauce, minced

  • FOR THE BARBECUE RUB: Combine all the ingredients in a bowl, breaking up any lumps of sugar.
  • FOR THE BRISKET: Adjust an oven rack to the upper-middle position and heat the oven to 275 degrees.
  • Massage the dry rub into the meat and poke the brisket all over with a fork. Arrange half of the bacon strips, overlapping slightly, crosswise on the bottom of an broiler-safe 13 by 9-inch baking dish. Place the brisket, fat side down, in the bacon lined pan and place the remaining bacon strips on top, tucking the ends of the strips underneath the brisket. Cover the pan with aluminum foil and roast until a fork inserted into the brisket can be removed with no resistance, about 4 hours.
  • Remove the pan from the oven and carefully flip the brisket fat side up. Replace the foil and return the brisket to the oven. Turn off the oven and allow the brisket to rest in the warm oven for 1 hour.
  • FOR THE SAUCE: Pour any accumulated juice into 1-quart measuring cup and set aside. Remove the bacon from the brisket, chop it into small pieces, and heat it in a medium saucepan over medium heat until the fat has rendered, about 5 minutes. Add the finely chopped onion and cook until softened, about 5 minutes. Off the heat, add the vinegar and dark brown sugar and stir to combine. Return the saucepan to medium heat and reduce the mixture to a syrupy consistency. about 5 minutes.
  • Meanwhile, skim the fat from the reserved juice and discard the fat. Add enough chicken broth to the juices to measure 3 cups. Add the mixture to the saucepan and reduce it until it measures 3 cups, about 8 minutes. Off the heat, stir in the ketchup and minced chipotle chile. Strain the mixture through a fine-mesh strainer, if desired.
  • Turn the oven to broil, brush the brisket with 1 cup of the smoky bacon barbecue sauce, and broil the brisket until the top is lightly charred and the fat is crisped, 5 to 7 minutes. Transfer the brisket to a cutting board and slice it against the grain into 1/4-inch slices. Serve with remaining sauce.

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