Oven-roasted Brisket is braised in the oven, low and slow, with onions, garlic, and beef broth. It's tender and full of flavor!
Prep Time15 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs15 minutesmins
Servings: 8servings
Calories: 610kcal
Author: Lucy Brewer
Ingredients
2cupshickory chips
8-10lb.beef brisket
1-2tablespoonsolive oil
Rub
2tablespoonsgarlic powder
1tablespoononion powder
½teaspooncayenne pepper
1teaspoonsalt
1teaspoonblack pepper
4clovesgarlicchopped
Liquid
3largeonionssliced
1canbeef consomme
1bottledark beer
½cupWorcestershire sauce
¼cupsoy sauce
2tablespoonsapple cider vinegar
Instructions
Soak hickory chips in water for thirty minutes prior to preparing brisket. After soaking, use about four pieces of foil and make packets with the hickory chips. Leave an opening at the top so smoke can get out.
Spread olive oil on side of brisket without fat.
Mix rub ingredients together and spread over the olive oil. Pat lightly to make the rub stick. (You may not need all the rub, just use your judgement.)
Place the sliced onions in the bottom of the pan. Turn the brisket so the fat side is facing up, and place over the onions.
Mix the liquid ingredients together and pour over the brisket and onions. Spread the chopped garlic over the top of the brisket.
Place the packets of hickory chips around the brisket.
Cover tightly with foil and roast for five or six hours, until tender enough to pull apart with a fork.