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Print this Recipe    Brisket 22

Oven Barbecue Brisket
Serves 6 to 8

5 lb first cut beef brisket
dry rub or seasoning as desired
2 cups barbecue sauce
1 cup water, beer or cider
several large onions, sliced
sliced carrots, optional
several garlic cloves, minced

Cut off excess fat from brisket. Season (rub meat) with salt,
pepper, garlic, paprika if desired. Rub the brisket with oil and
season and sear both sides in some oil in a hot pan (optional).

Place sauce mixed with water (or beer or cider etc.) in bottom of
roasting pan.

Place brisket on sauce and coat to turn. Add onion and garlic on
top of brisket. Cover pan tightly with heavy duty aluminum foil.
Bake about 5 to 6 hours in a 275F oven. Remove pan from oven,
carefully remove brisket to platter and let cool completely before
slicing (meat at this point is so tender it could be pulled apart
with a fork). Skim any fat off sauce, gently reheat sauce. Slice
meat with sharp knife against the grain and spoon sauce over meat.

Note: brisket will shrink quite a bit with cooking

I like to make this dish a day ahead of time and chill the meat
and the sauce separately. The cold meat is much easier to slice
and then can be placed in the sauce and gently reheated in the
oven- plus this dish tastes best with age!

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