Oven Barbecue Brisket
From Derrick Riches
Don't have access to a Smoker? Try this slow roasted barbecue brisket in your
kitchen that tastes pretty close to the real thing. Try adding a little liquid
smoke to get a more authentic flavor.
4 to 5 pound beef brisket, trimmed
1/2 cup packed brown sugar
2 tablespoons Worcestershire Sauce
1 tablespoon minced garlic
1 tablespoon chili powder
1 tablespoon ground black pepper
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon cumin
1/4 teaspoon nutmeg
Combine everything but the brisket in a bowl. Mix well. Rub over the surface of
the brisket and wrap tightly in aluminum foil. Refrigerate overnight. Preheat
oven to 300F. Place brisket in a roasting pan on a roasting rack and poke a
couple of holes in the foil.
Cook for 4 hours. Remove from foil and let sit for about 10 minutes before
carving and serving.