Beef Brisket In The Oven
Preheat oven to 250 degrees F for about 20 minutes.
Beef Brisket (mine was 6.60 pounds) Warmed to room temp.
Liquid Smoke
Salt
Black Pepper
Red Pepper Flakes
Paprika
Onion Powder
Granulated Garlic
Dry Mustard
Use a large heavy baking pan with lid or be sure to have heavy duty aluminum foil to cover pan while cooking.
**Do not open oven door anymore than you have to, just let it steam and cook undisturbed.
Beef broth, or use beef base or bouillon and water. Cover the bottom of pan one to two cups will do.
Wash, pat dry and take a sharp knife to trim some of the fat from the brisket. Be sure to leave 1/4" to add flavor.
Take ingredients above and add to both sides:
Add salt and black pepper quite liberally! Don't be shy it will add such flavor in the long run. Sprinkle the other ingredients liberally as well. Shake some liquid smoke little bits over several areas of brisket.
Cook covered for 6-11 hours depending on the size of your brisket. It will take approximately 1 - 1/2 hours per pound to become tender.
Remove cover/foil about 1 hour from estimated time to enable browning and crisping.
link to blog recipe: http://bit.ly/1FS4L7a
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