This barbecue brisket is for those who don't have the time or equipment to smoke the real deal, Texas-style. It is slow-roasted in the oven. You can make it the day before and reheat before serving. The homemade BBQ sauce is simple to whip up, but if you are pushed for time, use your favorite bottled sauce. The bacon is the icing on the cake, but it may be omitted, if necessary. Most importantly, be sure to read the Notes before you begin in order to buy the proper meat.
Prep Time: 20 minutes
Cook Time: 3 hours, 30 minutes
Total Time: 3 hours, 50 minutes
Yield: 8 servings
Ingredients:
- BBQ Sauce:
- 1 (8 ounces) can no-salt-added tomato sauce
- 1/4 cup ketchup
- 1/4 cup honey or packed brown sugar
- Juice of 1 lemon
- 1/4 cup balsamic vinegar
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- Hot sauce to taste
- .
- 3 to 4 pounds flat-cut beef brisket (not corned beef)
- Garlic powder, salt, and freshly-ground black pepper
- 1/2 medium sweet onion, sliced paper thin
- 4 slices bacon, cut in half
Preparation:
Preheat oven to 350 F. Line a shallow roasting pan with heavy-duty foil.
Make the BBQ sauce: Whisk together tomato sauce, ketchup, honey or brown sugar, balsamic vinegar, Worcestershire sauce, Dijon mustard, liquid smoke, garlic powder, salt, and hot sauce until smooth.
Season both sides of the beef brisket with garlic powder, salt, and freshly-ground black pepper to taste. Place in the prepared roasting pan fat-side down.
Spread the slivered sweet onions over the top of the brisket. Spoon the BBQ sauce over the top of the onions. Top with the bacon, positioning the slices in a criss-cross fashion over the top.
Cover tightly with foil so no steam escapes. Roast for 3-1/2 to 4 hours, depending on the weight of your brisket. When done, let rest for at least 30 minutes before carving. Thinly slice the meat against the grain to serve.
Make Ahead Instructions: Prepare brisket as above. Let cool to room temperature, cover, and refrigerate up to 3 days. Reheat, covered, at 350 F. about 1 hour.
Yield: 6 to 8 servings
Notes:
If you are new to cooking, be aware that many folks confuse beef brisket with corned beef. It is a common mistake. After all, they are the same cut of beef. However, it is a mistake that could potentially ruin your recipe. Beef brisket (which is called for in this recipe) is the raw cut of beef with no seasoning whatsoever. Corned beef brisket has been cured in a seasoned brine, making it salty and sour. Beef brisket is normally sold packaged like other fresh meats, usually in a tray sealed with cellophane wrap. Corned beef is normally sold in its bag immersed in the briny solution. When in doubt, ask the butcher or meat department manager.
BBQ Bacon Brisket in the Oven Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
• Coke Brisket Recipe
• Beer Braised Brisket Recipe
• Brisket with Sunchokes Recipe
• Cowboy Brisket Recipe
• Easy Beef Brisket with Vegetables Recipe
• Simple Baked Brisket Recipe
• Easy Wine-Marinated Brisket Recipe
• Irish Boiled Dinner Recipe
Make the BBQ sauce: Whisk together tomato sauce, ketchup, honey or brown sugar, balsamic vinegar, Worcestershire sauce, Dijon mustard, liquid smoke, garlic powder, salt, and hot sauce until smooth.
Season both sides of the beef brisket with garlic powder, salt, and freshly-ground black pepper to taste. Place in the prepared roasting pan fat-side down.
Spread the slivered sweet onions over the top of the brisket. Spoon the BBQ sauce over the top of the onions. Top with the bacon, positioning the slices in a criss-cross fashion over the top.
Cover tightly with foil so no steam escapes. Roast for 3-1/2 to 4 hours, depending on the weight of your brisket. When done, let rest for at least 30 minutes before carving. Thinly slice the meat against the grain to serve.
Make Ahead Instructions: Prepare brisket as above. Let cool to room temperature, cover, and refrigerate up to 3 days. Reheat, covered, at 350 F. about 1 hour.
Yield: 6 to 8 servings
Notes:
If you are new to cooking, be aware that many folks confuse beef brisket with corned beef. It is a common mistake. After all, they are the same cut of beef. However, it is a mistake that could potentially ruin your recipe. Beef brisket (which is called for in this recipe) is the raw cut of beef with no seasoning whatsoever. Corned beef brisket has been cured in a seasoned brine, making it salty and sour. Beef brisket is normally sold packaged like other fresh meats, usually in a tray sealed with cellophane wrap. Corned beef is normally sold in its bag immersed in the briny solution. When in doubt, ask the butcher or meat department manager.
BBQ Bacon Brisket in the Oven Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Suggested Related Recipes
• Beef Brisket with 40 Cloves of Garlic Recipe• Coke Brisket Recipe
• Beer Braised Brisket Recipe
• Brisket with Sunchokes Recipe
• Cowboy Brisket Recipe
• Easy Beef Brisket with Vegetables Recipe
• Simple Baked Brisket Recipe
• Easy Wine-Marinated Brisket Recipe
• Irish Boiled Dinner Recipe
