Oven Roasted Barbecue Brisket – Recipe!

Roasting a brisket in the oven is a pretty simple process, but to add depth of flavor there are a few things that should happen beforehand. I’ve watched and read my share of recipes from pitmasters across the states, and what most of them do ahead of time is rub their meat down in yellow mustard, followed by a dry spice rub. It’s really a simple mixture of ingredients, mostly things that you probably have in your pantry, and it does wonders to a brisket, even when it’s cooked in the oven.

Basic yellow mustard, not the fancy Grey Poupon, just plain yellow mustard gives the meat the right tangy acidity that penetrates below the surface. The spice rub is just a mix of smoked paprika, onion powder, garlic powder, cumin and brown sugar, with a big dose of salt and pepper. I think this simple rub is what really packs a punch and delivers a savory piece of meat.

After a quick massage and the meat goes directly in the oven with a little broth in the bottom of the pan, for a mini steam bath. In a few hours, a quick sear under the broiler happens, after you apply a bit of barbecue sauce, and it’s ready for slicing. I think this brisket is so wonderful to serve family-style in the kitchen, so everyone can load their plates as desired. I served it with my creamy White Cheddar & Green Chile Shells I made this week. It made the perfect accompaniment.

Ingredients

3 pound brisket

1/3 cup yellow mustard

2 teaspoon salt

2 teaspoons brown sugar

1 1/2 teaspoons smoked paprika

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 teaspoon black pepper

1/2 cup chicken or beef broth

1/3 cup barbecue sauce, homemade or store-bought

parsley for garnish, optional

(Serves 6)

To Prepare:

Preheat oven to 350 degrees. Remove brisket from packaging and let rest on counter for 30 minutes.
In small bowl, combine salt, brown sugar, paprika, onion powder, garlic powder and black pepper. Set aside.
Rub brisket with mustard and sprinkle with dry rub on both sides. Place in a large oven baking dish and add broth around sides. Cover with foil.
Place in oven to roast for 2 1/2 hours. Remove foil and spoon barbecue sauce over top. Turn oven to broil. Let broil for 4-6 minutes, until top just begins to brown slightly. Remove and let rest 10 minutes before slicing. Sprinkle with parsley, if desired. Enjoy!