This year for Passover (*see note below) I did something different with my brisket than I normally do. You can see the recipe for my Mom’s Pot Roast over here. This recipe I made into a Smokey BBQ Brisket and it came out fantastic! I also made it in the oven compared to on top of the stove like my Mom’s Pot Roast. This is really easy and is best made a day in advance so all the gravy soaks into the meat. I always wanted to make a BBQ type brisket and this was just perfect. For those of you who have one of those large smoker type BBQs, you could certainly make it on that. Follow the manufacturer’s instructions for how long to cook it as I never used one of them.
You are going to love this brisket as it is so tender. Cooking it for a few hours is what the trick is. Brisket, whether it be cooked on top of the stove or in the oven, needs to be cooked for a few hours to make it very tender. Also, when slicing it, you must slice it against the grain otherwise it will come out very stringy and you won’t enjoy it. To see how I made it, keep on reading!
|Smokey BBQ Brisket|| |
- 1 (3-4 lb) first cut brisket of beef, remove any excess fat
- 2 medium - large onions, sliced thinly
- 2 tbsp. liquid smoke
- 1 cup dark brown sugar
- 1 (12 oz) can of beer of your choice
- 1 (12 oz) bottle of Chili sauce (tomato based and very similar to ketchup. Actually if you don't have the chili sauce, you can use ketchup)
- Salt and pepper, to taste
- Preheat oven to 350 degrees
- Season the brisket on all sides with salt and pepper, set aside for about 15 minutes so the salt and pepper can soak into the meat. Place the brisket in a large baking dish. Cover the brisket with the sliced onions.
- In a large glass measuring cup or bowl add all the ingredients and mix well. Pour over the brisket and cover with foil.
- Cook for 3 ½ hours and remove the foil. Turn the brisket over and spoon the gravy on top. Bake for another 30 to 45 minutes until brisket is tender.
- When done, let it rest and cover with foil for about 10 minutes. Slice against the grain and put back into the gravy. As I said, this is best made the day before. Enjoy!
*Recipe is not Kosher for Passover!