Indoor BBQ Beef Brisket

 Father's Day Request:  BBQ Beef, Corn, and Green Beans

When I asked Tom what he wanted as a special meal for Father's Day, he asked for BBQ Beef Brisket. 

I have been using an indoor method which I found in New Tastes of Texas, which slow cooks in a 275 degree oven and  relies on Liquid Smoke for it smokiness. 

Liquid Smoke is one of those products that I don't want to know what is in it because it might be bad for us.*  But it is crucial for this recipe or it won't taste like you smoked your beef. 

One of the benefits of this recipe is the house smells great all day long!

To  make the BBQ, buy a large brisket, bring it to room temperature, and preheat the oven to 275 degrees.  You will need a large roasting pan, too.

It will take 1 hour for every pound, and another hour after you apply the BBQ sauce.  We had a 5 lb. brisket so it took 6 hours total. 

Dry the beef brisket with paper towels, and cut off any of the weird or excess fat.  Then sprinkle it heavily with garlic powder, salt, and pepper. 

Drizzle about 1 T. of Worcestershire sauce and 1 T. of Liquid Smoke on the beef.  (Don't use too much Liquid Smoke.  A little goes a long way.  )

Then, wrap it securely in two layers of aluminum foil or place it in a baking bag and be sure that it is well sealed.

Place it in a slow over (275 degrees) for an hour per pound. 

Unwrap it and apply your favorite BBQ sauce --- we used Dinosaur BBQ Slathering Sauce.  The more sugar in the BBQ sauce the more likely it is to burn, so watch it and add water as needed. 

According to the recipe I was supposed to re-wrap it before putting it back in the oven, but I didn't and I may have lost a little juice doing this, so next time I will faithfully wrap it back up.  Nonetheless it was great. 

Pull it out of the oven and remove it to a carving board--- carefully--- with two large spatulas, and then let it rest  for at least 15 minutes.  If you don't let it rest, you won't be able to carve it and you will lose your meat juices.

Slice it across the grain and serve with extra BBQ sauce, if desired. 

*To minimize the negative impact of smoke, food expert Harold McGee suggests letting the sediment settle to the bottom of the bottle and using only the liquid or water extract above it.  Liquid Smoke is condensed smoke vapor.  Ours is condensed from green hickory but you can get various kinds of wood flavors.

B