Recipe courtesy of Michael Lomonaco
Oven Barbecued Beef Brisket
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- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 796
- Total Fat
- 60 g
- Saturated Fat
- 24 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 48 g
- Cholesterol
- 249 mg
- Sodium
- 549 mg
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 796
- Total Fat
- 60 g
- Saturated Fat
- 24 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 12 g
- Protein
- 48 g
- Cholesterol
- 249 mg
- Sodium
- 549 mg
Ingredients
Directions
- Preheat oven to 300 degrees.
- Combine all of the seasoning ingredients in a bowl and rub the mix into the beef. Place the brisket in a roasting pan. Slowly cook the beef for 1 hour, turn the beef and cook one hour more before covering with a tight fitting lid. Continue to cook with the lid tightly in place for 2 1/2 to 3 hours more. This will render most of the fat. Carefully pour off and discard the fat. Allow the beef to rest for 20 to 30 minutes before serving.
