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Print this Recipe    Brisket 18

Oven Barbecue Beef Brisket

4-5 lb. beef brisket
generic spice rub for beef
1 can beef stock
1/4 cup Worcestershire sauce
1/4 cup tomato ketchup
1 cup liquid hickory smoke
1 Tbsp brown sugar
1 Tbsp hot sauce
4 garlic cloves, minced
1 Spanish onion, sliced

Rub brisket all over with spice rub. Cover and place in refrigerator
at least one hour, preferably overnight. Place remaining ingredients
(except onion) in a bowl and mix to combine. Remove brisket from
refrigerator. Make sure brisket is laying with fat side up, then
spread sliced onions on top of brisket. Pour beef broth mixture
over meat and onions, cover and let stand 1 hour at room temperature.
Preheat oven to 325 degrees F. Check that cover on brisket is a
tight seal (double weight aluminum foil works well). Place in oven
and roast fo r 4 hours. The internal temperature of the meat must
reach at 210 degrees F. This allows the meat to break down and
become very tender. Allow to cool completely , then place in
refrigerator. Next day meat is cold and can be easily sliced thin.
Allow sliced meat to sit in liquid a few hours, then reheat and
serve.

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