OVEN BARBRQUED BRISKET

Oven-Barbecued Beef Brisket


This Oven-Barbecued Beef Brisket is so smokey, tender, and juicy. No one will ever guess it wasn't cooked on the grill.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 8 servings
Calories 613 kcal
Author Christin Mahrlig

Ingredients

Rub
1 1/2 tablespoons packed light brown sugar
1 1/2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Brisket
1 (4-5 pounds) brisket roast – if there is a thick layer of fat trim it down to 1/4 inch
1 pound bacon

Sauce
reserved bacon from cooked brisket
1 onion, finely chopped
1/2 cup cider vinegar
1/3 cup packed dark brown sugar
1-2 cups chicken broth
1/2 cup ketchup
4 teaspoons canned chipotle peppers in adobo sauce, minced

Instructions

Make the rub. Mix all ingredients well in a small bowl and set aside.
Place oven rack in upper-middle position and heat oven to 275 degrees. Rub dry rub all over brisket and poke holes all over with a fork. Place half of bacon going crosswise in a broiler safe 9 by 13-inch pan (it’s best not to use glass). Put brisket fat side down on top of bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides, and tucking any excess under. Cover pan with foil and place in oven for 4 hours.
Take pan out of oven. Carefully flip brisket over, fat side up. Replace foil and return to oven. Turn off heat and leave brisket in oven 1 additional hour.
Pour accumulated juices from brisket into large measuring cup or a bowl. Remove bacon from brisket and chop into pieces. Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes. Take off heat and add vinegar and dark brown sugar. Return to heat and simmer until reduced to a syrupy consistency, about 5 minutes.
Skim fat from accumulated juices and add chicken broth to make a total of 3 cups. Add to mixture in saucepan and reduce until about 3 cups in volume, 8-10 minutes. Take off heat and add ketchup. Mix well and strain if desired. (I like to strain about half the solid pieces out and leave the rest). After straining, add chipotle peppers.
Turn oven to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. Cut brisket against the grain into 1/4-inch slices and serve with extra sauce.