Oven Roasted BBQ BrisketSubmitted by: STALEAN
IntroductionSo moist and tender you will wonder why you ever thought you needed a messy smoker or BBQ grill. Extremely simple to make--low and slow is the key. So moist and tender you will wonder why you ever thought you needed a messy smoker or BBQ grill. Extremely simple to make--low and slow is the key.
1 (4 lb.) grass-fed brisket, 1/8-inch fat layer on top
4 tablespoons McCormick Applewood Rub or your favorite BBQ rub
Do Not Open oven door. Just let the temperature probe do the work for you. The meat gets more succulent and tender as it reaches the 195*F temperature. This is the key to great BBQ meat.
At the very end of cooking, you might need to increase the oven temperature to 275*F to get the meat to reach the correct temperature--not more than 15 minutes before end of cooking time should be sufficient.
If you have a larger brisket, the temperature probe/thermometor is essential. Times will vary considerably.
Pork butt for Pulled Pork can be substituted for the brisket. Insert thermometor probe in deepest, bone-free area of pork butt. Again, the thermometor is key, as well as the 195*F-200*F temperature. It literally falls off the bone. Take two forks and shred meat after the resting period. Serve with your choice of sauce.
Preheat oven to 250*F degrees. Place brisket fat side up on lightly sprayed broiler pan (bottom section may be wrapped in heavy duty aluminum foil for easier cleanup).
Insert the probe of a digital thermometor into the thickest, center section sideways, not from the top of the meat. Set thermometor to "Beef" and 195*F-200*F. Place in oven approximately 6 hours. Thermometor should read 195*F at the least before you remove it from the oven--200*F is even better. When brisket reaches the optimal temperature, remove from oven and cover with a piece of foil. Let sit for 30-60 minutes. Slice thinly against the grain. Serve with your favorite barbecue sauce.
Serving Size: 16 4-ounce servings