Introduction: Oven Smoked Brisket

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I joined a local organic meat share and received several cuts of beef that I had never prepared before. Brisket is one of my favorites, but I had no idea how to prepare it in my own kitchen... without a smoker. I tried several "oven smoked" recipes (faux-b-que) and I found this one. It is my absolute favorite. And with the quality of meat, it is the start of one of the very best meals. It does take a long time, but it is also (bonus!) one of the easiest brisket recipes I found. I hope you enjoy! Here's the link to the recipe I used: http://www.unclejerryskitchen.com/recipes/oven-smoked-beef-brisket/

Step 1: Ingredient List

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I used a 2 lb brisket, though the recipe calls for a 4-6 lb. I decided to stick with the suggested measurements for the remaining ingredients even though my brisket was smaller.

1 Tbsp molasses (I used molasses, but if I didn't have them, I would have substituted honey)

1 tsp liquid smoke (this seemed like a very small amount of liquid smoke based on other recipes I've used. The brisket turned out great, but I plan to at least double this amount the next time I make this)

2 Tbsp Worcestershire sauce

1-2 Tbsp chipotle sauce, or the liquid from a can of chipotle peppers in adobo sauce (I omitted this because my husband doesn't like spicy things AT ALL.)

Preheat oven to 225 degrees.

Step 2: Thaw and Prepare Brisket

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If your brisket is frozen, thaw it out. Rinse and pat dry. Put it on a large sheet of aluminum foil to prepare for baking.

Step 3: Marinade

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Mix the marinade ingredients. Let mixed marinade sit for at least five minutes.

Step 4: Marinate Beef

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With brisket fat side down, brush on the marinade. Turn beef over and brush/pour remaining marinade over beef.

Step 5: Prepare for Oven

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With the fat side remaining up, wrap tightly in foil. As you can see from the first picture, my original piece of foil wasn't quite big enough so I wrapped a second piece around the top. Since the recipe said "tightly" I wanted to try to prevent air from escaping easily.

Step 6: Bake Forever

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Bake for 8-9 hours. Unwrap and enjoy. I suggest dipping in your favorite barbeque sauce (which helps make up for the faux-b-que.) The "juice"/drippings are delicious! You can use them to make a gravy or just as-is poured over bread or baked or mashed potatoes.

Even though I had a two pound brisket, I still baked for 8 hours. It was beautifully perfect and SO delicious. It might have been okay it eat sooner, but I'm happy I waited.

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