Oven Barbecued PimentÓn Brisket Aka Flood Brisket Recipes

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OVEN BARBECUED BEEF BRISKET I



Oven Barbecued Beef Brisket I image

This is a great recipe for the family on the go as it needs very little attention. Choose a brisket that weighs between 4 and 5 pounds, depending on how many you are feeding.

Provided by JMOOSE

Categories     Main Dish Recipes

Time 5h10m

Yield 9

Number Of Ingredients 6

4 pounds beef brisket
salt to taste
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 cup barbecue sauce
1 cup water

Steps:

  • Preheat oven to 325 degrees F (160 degrees).
  • Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.
  • Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.
  • Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

Nutrition Facts : Calories 672.3 calories, Carbohydrate 10.4 g, Cholesterol 147.2 mg, Fat 53.6 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 440 mg, Sugar 7.3 g

OVEN-BARBECUED PIMENTóN BRISKET



Oven-Barbecued Pimentón Brisket image

Provided by John Willoughby

Categories     dinner, project, main course

Time 10h

Yield About 12 servings

Number Of Ingredients 7

1 tablespoon kosher salt
1/4 cup sugar
2 tablespoons cumin
1 tablespoon pepper
1/4 cup pimentón de la Vera, preferably agridulce
1 whole, untrimmed beef brisket (about 10 pounds)
Barbecue sauce (see recipe)

Steps:

  • Heat oven to 210 degrees. Combine salt, sugar, cumin, pepper and pimentón in a small bowl. Dry brisket with paper towels and rub all over with spice mixture, pressing slightly to be sure it adheres.
  • Put brisket on a baking sheet, and cook in oven 8 to 10 hours, turning every couple of hours, until meat is so tender that it falls off the fork when you try to lift it.
  • Remove brisket from oven, trim off any excess fat and slice very thin against the grain. Serve, passing sauce separately.

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