Saturday, January 2, 2010

Easy BBQ Brisket

On Christmas Eve we celebrate with family and have a nice meal. Its never the same from year to year but this year the meal was a huge hit! I've made brisket before but never BBQ. I was nervous about it but it turned out fantastic! It was so good that we had it again this week for our new years day meal! Its really quite an easy dish you just need to devote time. You can do like we did, let it cook while you're sleeping!


  • 15-17 lb Brisket

  • ! bunch Celery

  • 2 Large Onions

  • Garlic Salt (enough to cover both sides)

BBQ Sauce Ingredients

Mix together and warm in microwave for 2 minutes. Let sit until ready to baste meat.

Getting Started

  • Briskets have a lot of fat, don't be afraid of that because the fat give it flavoring as it cooks and keep it from drying out.

  • If you have a large pad of fat you can always peel it away after its finished cooking and before adding BBQ sauce.

I cook my brisket in a roaster but an oven will do too. Just make sure you have a pan large enough for the meat and the juice it will produce.

Layer the bottom of the roaster with celery and onion

Rub both sides of brisket with garlic salt. Use enough to cover both sides really well.

Once you have it rubbed down, place on top of celery and onion

Cook 325 degrees for 12 hours. This is how mine looked in the morning. The layer of fat starts cooking down and turns crispy and brown. Its ready to eat at this point; however, we like our meat falling apart where you don't need a knife to cut it. Then its so tender and makes amazing BBQ sandwiches.

Once you have cooked the meat for 12 hours turn the heat up to 375 and start basting with BBQ sauce. If you have a thick layer of fat trim it at this point. Once you trim off the fat, season again with garlic salt and let cook for about 20 minutes before adding BBQ sauce. I only baste twice. I add a thick layer then cook for 45 minutes. Baste again and cook for another 30 minutes and at this point turn the heat up to 400 degrees and tilted the lid to the side. This will cause it to thicken up and the BBQ sauce will cling to the meat. Trust me everyone will come running!!! Heat the remaining BBQ sauce and have it available for those who want extra.

This cut of meat provided three meals for my family and I have extra to add to baked beans for another dish. I hope you enjoy this as much as we have.

UPDATE - My sister cooked her brisket in the oven this week and gave me a few tips, during the first 12 hours of cooking turn the heat down to 300 and cover with foil. The roaster has more moist heat and the oven has a dryer heat so cover with foil. After the 12 hours follow directions above.

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