Oven smoked brisket
We all love smoked brisket, but we don’t all have a smoker- or all that time! Thank you Chef Sara Fawcett for providing an alternative recipe for this favorite meal!
OVEN “SMOKED” BRISKET
- 1 four-pound untrimmed brisket
- 2 tablespoons of salt; 2 tablespoons of black pepper
- 1 teaspoon cayenne
- 4 cloves of garlic, crushed
- 1 onion cut into slivers
- 1/4 cup soy sauce
- 1/8 cup Worcestershire sauce
- 1/4 cup liquid smoke plus an additional 1/4 cup.
- 1/4 cup black coffee, you can keep your beans in a coffee canister. You can avoid oxidation by keeping them away from light.
- 1/4 cup apple cider vinegar
- 1/2 fresh jalapeño, sliced
- Preheat your oven to 250 degrees.
- Mix together the salt, black pepper, cayenne and crushed garlic, and rub all over your brisket (more heavily on the meatier side but also a bit on the fat side as well). Allow the brisket to come to room temperature.
- In a large roasting pan, add the slivered onions, soy sauce, Worcestershire sauce, 1/4 cup of the liquid smoke, 1/4 cup black coffee, 1/4 cup apple cider vinegar and half the sliced jalapenos.
- Place the brisket in the pan, fat side up, and sprinkle the remaining jalapenos on top of the brisket.
- Cover the pan tightly with foil, and bake in the oven for four hours. At this point, if you want a more pronounced smoky taste, pour another 1/4 cup of the liquid smoke over the brisket. Otherwise, just continue cooking for another hour, or roughly 1 hour and 15 minutes per pound.
- Take the brisket out of the oven, and it should be tender to the touch. Let it sit out of the pan for half an hour, and slice against the grain.