Can I make a good barbecue brisket in the oven with a simple recipe?
tennis asked:
I only want to use less than 4 ingredients and I do not want to use liquid smoke.
This entry was posted on Sunday, June 20th, 2010 at 3:31 am and is filed under BBQ Talk. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
August 29th, 2008 at 12:09 pm
Here’s my recipe:
1 can tomato sauce
3 T brown sugar
1 – 2 T red wine vinegar
1 T dijon mustard
Simmer the above until thickened. Season to taste with salt and pepper and play with the sugar and vinegar amounts until you get the flavor you like. Rub your roast with 1 T kosher salt mixed with 1 Tsp fresh ground pepper and 1 Tsp cumin and 1 tsp chili powder. Bake for 1 hour and brush with sauce. Baste every 15 minutes until cooked and glaze has formed a thickened layer. Let sit for 15 minutes before cutting in!
August 30th, 2008 at 3:49 pm
A-1 BRISKET
12 oz. beer
5 oz. A-1 sauce
3 1/2 lb. brisket
Pour beer and A-1 sauce over brisket in 9″x13″ pan. Cover. Bake at 325 degrees for 1 1/2 hours. Turn meat over and bake for an additional 1 1/2 hours. Pour off sauce and refrigerate both sauce and meat separately, overnight. Remove fat from sauce and thicken. Slice meat and put into an oven proof serving dish or pan, pour sauce over meat. Cover and bake at 325 to 350 degrees for 45 minutes.
Hope this helps..
August 31st, 2008 at 12:36 am
You won’t get the traditional smoky brisket taste without the liquid smoke. It will just taste like pot roast with BBQ sauce.