Oven Cooked Brisket

This has two versions

1. With BBQ Sauce
2. Texas Style

With BBQ Sauce

Ingredients

• 5-6 pounds brisket
• 1 teaspoon celery salt
• 1 teaspoon garlic powder
• 1 teaspoon onion salt
• 2 ounces liquid smoke
• 1 ounce Worcester Sauce
• 1 cup prepared Barbecue sauce (your choice)

Directions

1. In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket.
2. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
3. Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.
4. Bring the meat to room temperature (30 minutes) and bake at 275 degrees for 5 hours. Remove foil and pour about 1 cup of barbecue sauce over the meat. Bake for an additional 60 minutes with the foil open.
5. Cool and slice into thin pieces.

From: The Foodie Affair

Texas Style

Ingredients

• 5-6 pounds brisket (point cut with fat cap preferred)
• 1/2 cup Dijon mustard
• 2 tbsp liquid smoke
• 1/4 cup kosher salt
• 3 tbsp coarsely ground black pepper
• 1 tbsp garlic powder

Directions

1. Prepare a baking sheet. Cover a rimmed baking sheet with aluminum foil. Place a cooling rack inside the baking sheet.
2. Trim the brisket if needed. Before seasoning, take a look at it and trim off any tough bits of silver skin. Also trim the fat cap to about 1/2-inch thick if needed.
3. Coat the brisket with mustard and liquid smoke. Place the mustard and liquid smoke in a small bowl and stir to combine. Brush the brisket on all sides with mustard mixture.
4. Season the brisket with the salt mixture. Place the salt, pepper, and garlic powder in a small bowl and stir to combine. Sprinkle the salt mixture all over the brisket, then use your hands to rub it in, getting as much into every nook and cranny as possible.
5. Cover the brisket and refrigerate overnight. Place the brisket on a rimmed baking sheet fitted with a wire rack inside. Cover the whole brisket and baking sheet with aluminum foil. Refrigerate overnight, 10 to 12 hours.
6. Heat the oven to 300°F. Arrange a rack in the middle of the oven and heat to 300°F. Remove the brisket from the refrigerator and let it sit at room temperature, still covered in the foil, while the oven is heating.
7. Cover the brisket and cook for 6 hours or until the brisket reaches 180°F. If you covered the brisket completely the night before, you could set the whole brisket, pan, cooling rack and all, right in the oven and leave it covered, cooking for 6 hours. Otherwise, place the brisket on a cooling rack set inside a rimmed baking sheet and cover the brisket with foil and bake for 6 hours, or until the brisket registers 200°F in the thickest part. Don’t worry too much if the brisket reaches 180°F relatively quickly and then hangs out at this temperature for several hours.
8. Uncover the brisket cook for 1 to 2 hours more. Your two goals for the second half of cooking are crisp exterior and an interior that stays at 200°F for at least an hour. Uncover the brisket and take its temperature before returning to the oven. Cook for another 1 to 2 hours, checking its temperature regularly. The brisket is done when it holds a temperature close to 200°F for about an hour. You can pick the brisket up in the middle with tongs to check for doneness: the ends should bend readily but not break.
9. Rest the brisket for 30 minutes before slicing and serving. Transfer the brisket to a clean cutting board. Cover loosely with foil and let rest for 30 minutes before slicing across the grain and serving.

From: The Kitchn