‘Texas BBQ Style’ Beef Brisket – Oven Cooked
Not many people have a meat smoker or the time to smoke meat. If you’ve got a craving for Texas BBQ smoked brisket, though, resorting to an oven version isn’t too bad. Here’s how we do it in the frozen north when it’s too cold for the smoker!
I use the large oven-roasting bags for this since I can marinate and cook in one bag – it works well. You can get these in the grocery store. If you can’t find them, then you can marinate in a regular plastic bag, and then wrap the brisket well in heavy duty aluminum foil for cooking.
Prepare Marinade:
1/4 cup sherry/red wine/beer
1/8 cup worcestershire sauce
1/8 cup soy sauce
1 T liquid smoke – mesquite preferred
1 t hot sauce – Tabasco or Frank’s
1 t garlic powder
1 t salt
Wash 2-4 lb (1-2 kg) trimmed, flat beef brisket
Place brisket in cooking bag (or marinating bag)
Pour liquid marinade over brisket – turn bag to coat both sides well.
With brisket still in bag, add and rub into both sides of the meat:
2 gloves of garlic, finely chopped
1 medium onion, finely chopped
2 T course ground black pepper
1 T course ground salt/sea salt
Seal the bag and place in a large baking pan or roasting pan to support it.
Refrigerate for several hours or preferrably overnight, turning once or twice for even marinading.
Remove from refrigerator 1 hour before cooking to get to room temperature.
If the meat has a fatty outside layer, place that side top-up.
>> If using foil, remove brisket from the marinating bag, and wrap in heavy duty foil using ‘butcher’s wrap fold’ to seal well. Add some of the marinating liquid to the foil package before sealing to keep it moist during cooking.
>> If using cooking bags, then cut a small slit in the top of the cooking bag to allow steam to escape, and place the pan with the bag into the oven.
To bake:
Set oven to 350F.
Place brisket pan on middle rack for 30-40 minutes
Reduce heat to 300F.
Continue to cook for 3-4 hours, until meat is tender.
Check meat tenderness by inserting fork into centre (through slit in bag or by unwrapping foil).
Meat should ‘flake’ with the fork and not require a knife to get through.
Remove the meat from the oven when done and let cool for 30 minutes
Remove meat from bag/foil and place on large cutting board or glass serving tray.
Trim any surface fat layer from the brisket and discard.
With very sharp carving knife (NOT serrated), slice across the grain in slices. (Usually it’s best to start at a corner of the brisket to slice diagonally, rather than along a side, but it depends on the brisket cut).
Any slices that fall apart or small ends left over can be used for chopped brisket (mixed with BBQ sauce and served on a hamburger bun).
Serve sliced and chopped brisket with:
BBQ sauce (See separate recipe)
Potato salad OR baked potatoes
Suz’s Marinated Coleslaw
Texas BBQ beans (pinto beans)
Enjoy! It may not be EXACTLY like smoked brisket, but it’s as close as you’ll get without a smoker!
Print/View PDF:
Suz’s Texas BBQ Style Beef Brisket
Suz’s Quick BBQ Sauce for Brisket
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BBQ Sauce for Brisket
Texas BBQ sauce isn’t like the store-bought version – it’s much less sweet, more tangy, and tastier. There are two ways to get something close to Texas BBQ sauce – make your own from scratch, or try this quick version:
Simple Quick BBQ Sauce:
1 cup commercial BBQ sauce – hickory, mesquite or ‘regular’ flavour
1 cup ketchup
1 T cider or red wine vinegar or lemon juice
1/2 t hot sauce
1/2 t garlic powder
1/4 cup sherry/beer/wine
(optional: a few drops liquid smoke – depends on the commercial sauce used)
Mix together and heat to boiling to blend flavours (microwave or on stove – do not overcook!)
Serve hot with BBQ Brisket.
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