| Level: | Intermediate |
| Total: | 6 hr |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 4 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 (4 to 6-pound) brisket of beef, trimmed
- 1 teaspoon garlic, chopped
- 1/2 tablespoon freshly ground black pepper
- 1/2 tablespoon kosher salt
- 1 tablespoon olive oil
- 2 large onions, chopped very large
- 3 carrots, halved
- 1 stalk celery, cut into 5-inch slices
- 2 bay leaves
- 1 quart hot vegetable broth or water
- Huckleberry BBQ Sauce, recipe follows
- 1 (28-ounce) can diced tomatoes with juice
- 1/2 ounce tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 cup brown sugar, firmly packed
- 1 teaspoon molasses
- 1 tablespoon huckleberry jam
- 1 teaspoon natural smoke
- 1 teaspoon onion powder
- 1 teaspoon yellow mustard
- 1 teaspoon fresh garlic, minced
- 1 teaspoon freshly ground black pepper
- 1 tablespoon kosher salt
Instructions
- Husband: Trim the heavy outside layer of fat on the brisket, leaving about a 1/4-inch of fat on the meat. Rub with garlic, pepper, and salt. Drizzle the brisket with the olive oil and rub into the meat. Place the brisket over hot coals of charcoal or wood fire and sear well on both sides. Fat side up will flame up quickly and must be well tended. To smoke the brisket, make a cold side and a hot side in the barbecue. Move all the coals to the right side, and put the brisket on the left side. Next, place some wood chips on a tin pan over the coals, and shut the barbecue lid. The coals need to be very close to the pan so the wood chips just begin to smolder. If they catch fire sprinkle them with water. After about 1 hour the wood will stop smoking and the brisket is ready to give to the “Wife.”
- Wife: Make a bed of the onions, carrots, and celery in a roasting pan or electric roaster, saving a small amount to put on top. Place the brisket with fat side up on the bed of vegetables, and arrange the bay leaves on and around the brisket. Top the meat with the remaining vegetables. Pour enough stock or water in the pan to cover the bottom 1 to 1 1/2 inches. Sprinkle with more salt and pepper. Cover and roast for 4 1/2 hours in a 350 degree F conventional oven, or for 4 hours at 350 degrees F in an electric roaster. Remove from the oven, cover, and let it sit for a good hour before slicing. Serve with warm Huckleberry BBQ Sauce.
- In a medium saucepan bring the tomatoes, tomato paste, cider vinegar, balsamic vinegar, and Worcestershire sauce to a boil. Reduce heat and simmer for 10 minutes. Add the rest of the ingredients to the saucepan and return to a boil. Reduce the heat and simmer for another 10 minutes. Allow the sauce to cool. Puree the sauce in a blender until smooth. The sauce should be loose with some chunkiness. Serve warm.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1213 |
| Total Fat | 87 g |
| Saturated Fat | 34 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 5 g |
| Sugar | 28 g |
| Protein | 70 g |
| Cholesterol | 355 mg |
| Sodium | 1750 mg |
Reviews
Our family has been searching for brisket that is tender, flavorful, and juicy, and we have found it with this recipe. I like the flavor of brisket cooked out on the grill, but my busy schedule seldom allows me to spend 6 hours outside grilling. I was able to get the flavor of the grill after searing and smoking the meat outside for an hour, and then allowing the controlled heat of the oven to finish the process. While this is not a quick process, it was easy, and actually took very little of my time. I was able to do “chores” at the same time. We excluded the carrots (since I don’t appreciate the flavor of cooked carrots), but otherwise stuck to the recipe. We all gave it two thumbs up!
smoked the brisket at 225 f for 2 hours
cooked covered in the oven for another 5 hours at 225
Brisket was dry and tough
cooked covered in the oven for another 5 hours at 225
Brisket was dry and tough
I made this for a Family BBQ. Everyone LOVED it. I was informed by some of the pickiest eaters that I was to make this every year.
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I even used the left over BBQ sauce to make BBQ beans, I added a little bacon and diced onions it was also a Hit. I definitely recommend this recipe.
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I even used the left over BBQ sauce to make BBQ beans, I added a little bacon and diced onions it was also a Hit. I definitely recommend this recipe.
I have done this recipe twice once with a 6 lb brisket, once with a 13 lb. With the larger brisket, when it was time for the oven, I went ahead and used a Turkey Oven Bag to maximize moisture, and to cut back the cooking time. I poured some wine at the bottom with the veggies..which gave me a delicious stock to use for other meals!Awesome!
Try smoking for 2 hours at 225 degrees, and reduce oven cooking to 4 hours. Even better, keep over night in frig. Carve when cool, then reheat. Reduce pan juices for a beautiful gravy.
This was by far the best brisket recipe we have tried. The meat was moist and delicious and filled the house with an incredible smokey BBQ aroma all afternoon.
Easy, easy. My husband just loved it. This brisket comes out practically falling apart tender and juicy. I added some extra vegetables to cook and serve with to complete the meal.
This is a very good recipe.The meat was moist and tender,full of flavor.The BBQ sauce was easy to prepare and was delecious!Every one loved it! The presentation also was nice.