Print This Post
When I have a hankerin’ for BBQ, it usually has nothing to do with ribs. What I am looking for is brisket. Up until this point, brisket was served at a few BBQ restaraunts but I had never tried to make it. The problem, I thought, was that brisket needed to be smoked and living in a small apartment, smoking meat just wasn’t going to happen.
Then Paula saved me with her Texas Oven-Roasted Beef Brisket. This isn’t a “make on a week night” sort of recipe as it takes a good four hours to finish, but it is worth making on a weekend. The method is incredibly simple and the taste is wonderful.
Generally I followed her directions. I did add 1 teaspoon of liquid smoke to the beef stock before adding the stock to the pan. My four pounds of brisket took about 3.5 hours total (30 minutes less than the recipe says). It was slightly dry but a little sauce made up for that.
This is definitely going to be my go to brisket recipe now. I paired it with cornbread and beans but those recipes are for a different day!
Related posts:
Posts
