Bar B Q Brisket

We usually always have a group of family and friends over on Memorial Day. However we have learned through past experience that we had better have a back up menu for indoors just in case it rains, as it almost always does. In the beginning of our lake adventures we had to leave our half cooked meal on the grill and run for cover. This is my favorite way to back up a summer picnic meal. It is easy, and if you don't need it just freeze it and use it later.

 Bar B Q  Brisket

We will start with a full cut brisket, that means it has not been trimmed. We just got a grass fed beef from a friend and this brisket is cut for smoking and still has a lot of fat on it, so the first thing we will do is trim the excess fat.

Taking it to my antique butcher block, trim and trim

Trim Trim Trim

If we are smoking the brisket on the smoker where it will be cooking up to 24 hours, we just leave the fat on and it all melts away and helps keep the brisket from being dry. For the oven we want to trim at least 98 percent of the excess away. If you are getting your brisket in the super market you can get it already trimmed.

Season the brisket and refrigerate for 12 hours

Bake In The Oven 6 hours

Enjoy!

Bar BQ Brisket

Miz Helen's Kitchen

5 to 6 lb trimmed brisket

For The Rub

2 teaspoons garlic powder

2 teaspoons onion salt

1 tablespoon smoked paprika

2 teaspoons chili powder

1 teaspoon cayenne

For The Marinade 

1/4 cup Worcestershire
1/2 teaspoon liquid smoke
1/2 teaspoon hot sauce

Bar BQ Sauce
1 medium yellow onion chopped
3 cloves minced garlic
1 cup Ketchup
1/4 cup vinegar
1/4 cup Worcestershire
1/2 cup Honey
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne pepper
Method For Bar B Q Sauce
In a medium sauce pan sweat the onions until clear. Add all the remaining ingredients mixing well. Bring to a boil and reduce the heat to medium low and cook for 15 minutes. The Sauce will be ready for use at that point.

Method For Brisket
Trim the excess fat from the brisket.
Mix together all the seasons for the rub and rub all over the brisket
Mix together all the liquid marinade and pour it over the brisket, cover with plastic wrap and refrigerate for 12 hours.
Remove the plastic wrap, do not pour the marinade off just leave it on the meat and in the baking dish. Cover with parchment paper to avoid a chemical reaction with the marinade and then cover with foil.
Bake in the oven at 275 degrees for 5 1/2 hours. Take out of the oven and drain the liquid off of the meat. Remove any of the excess fat that may be remaining.
Cover with the Bar B Q Sauce and return uncovered to the 275 degree oven for 30 minutes.
Let cool for 30 to 45 minutes before carving or it will fall apart. Be sure and carve across the grain of the meat to give you a smooth slice.
Recipe Tip

You can cook the brisket to the Bar B Q Sauce point and freeze it at that point. When you defrost it just cover with the sauce and heat. It will be delicious. This freezes well for up to 4 months. We often times prepare serving size packages for the freezer that are great to have for one or two sandwiches. The brisket is great to have on hand for a crowd and travels well in a boat.

From the dinner plate to the sandwich bun the brisket is a very versatile cut of meat for anytime entertaining or just a great family meal. I sure hope that you enjoy this recipe as much as we have enjoyed it through the years. Thanks for stopping by today, have a great week and we hope to see you again soon!

Peace and Joy
Miz Helen

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