You need to begin preparation for this a day in advance of cooking.
Ingredients
Servings 10
- 1 5 to 6 pound brisket
- 5 tablespoons Liquid Smoke
- 2 tablespoons sugar
- 2 tablespoons chili powder divided
- oil
- ½ cup beef broth
- 1 cup ketchup
- ½ cup cider vinegar
- 1/3 cup brown sugar
- 4 tablespoons fish free Worcestershire sauce
- ½ cup water
Nutritional Facts
Nutrition Facts
Oven-Barbecued Brisket
Amount per Serving
Calories
461
% Daily Value*
Fat
19
g
29
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
9
g
Cholesterol
155
mg
52
%
Sodium
594
mg
26
%
Potassium
1001
mg
29
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
52
g
104
%
Vitamin A
603
IU
12
%
Vitamin C
2
mg
2
%
Calcium
37
mg
4
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Rub both sides of meat with Liquid smoke.
- Combine the sugar and ½ the chili powder and spread over the both sides of the meat.
- Lay the brisket in a large plastic container of even Ziploc bag, seasoned-side down and cover. Refrigerate for 24 hours.
- Preheat oven to 325 degrees. Brush bottom of roasting pan with oil and pour in the beef broth.
- Place brisket in the pan, fat side up. Pour any leftover marinade over the brisket. Cover tightly with foil.
- Roast for 4 hours.
- In the meantime, combine the ketchup, vinegar, sugar, Worcestershire sauce, remaining 2 tablespoons chili powder and water in a saucepan.
- Bring to a boil; reduce heat and simmer for 30 minutes, stirring occasionally.
- Remove brisket from oven and drain off fat. Slice and serve with sauce.
