Oven Barbecue Brisket Recipe

If you don't have access to a smoker, try this oven-roasted barbecue brisket that tastes much like the real thing. Try adding a little liquid smoke to get a more authentic flavor, or simply enjoy it without the added smokiness. Brisket is a tough cut of meat that comes from the chest muscle (pectoral). It takes long hours of cooking at low temperatures to transform it into a deeply flavorful roast. For smoking, the large, untrimmed brisket with the fat cap intact is preferred. For this oven method, you will use cut brisket that has been trimmed, which is easier to find. Cut brisket weighs in at 4 to 5 pounds, as compared to over 12 pounds for the uncut and untrimmed "Packer's cut" Used in smoking. Look for the cut that has more fat and marbling, rather than the lean cut that is used for corned beef. What makes this recipe work well is the overnight marinating time. This will season and tenderize the meat and will help it retain its moisture. You will need to plan ahead, as the brisket also takes about five hours in the oven.