Sliced BBQ Brisket
POSTED: 6:32 am MDT May 25,
2008
UPDATED: 6:39 am MDT May 25,
2008
Smoky slices of tender first-cut brisket of beef in your favorite BBQ sauce – cook plenty, you’ll crave the leftovers!
1 ‘first cut’ brisket, about 4 pounds
Claude’s Brisket Marinade
Or liquid smoke, garlic salt and Worcestershire
Water, or as needed
BBQ Sauce, as needed
Brush brisket in Claude’s, or a combination of liquid smoke, garlic salt and Worcestershire sauce. If time allows, marinate up to 24 hours in a plastic bag for more flavor. Preheat oven to 300 degrees.
Place seasoned brisket and any marinade in the center of a roasting pan, fat side up. Add water to the side of the pan, the water level should rise to about 1/2 of the brisket’s thickness. Cover well with a tight fitting lid, or parchment and foil. Roast in the center of a preheated 300-degree oven until fork tender, about 2-3 hours. If your lid is not tight, check to be sure the brisket doesn’t cook dry – adding water as needed.
Remove brisket and chill, discarding liquid. When ready to serve, slice about 1/8 inch thick across the grain. Drizzle 1/2 inch of sauce in a casserole pan, top with a shingled layer of brisket slices, another layer of sauce, brisket slices, etc. Warm in oven or microwave and serve with rolls. – Chef Michaelangelo (mick) Rosacci
1 ‘first cut’ brisket, about 4 pounds
Claude’s Brisket Marinade
Or liquid smoke, garlic salt and Worcestershire
Water, or as needed
BBQ Sauce, as needed
Brush brisket in Claude’s, or a combination of liquid smoke, garlic salt and Worcestershire sauce. If time allows, marinate up to 24 hours in a plastic bag for more flavor. Preheat oven to 300 degrees.
Place seasoned brisket and any marinade in the center of a roasting pan, fat side up. Add water to the side of the pan, the water level should rise to about 1/2 of the brisket’s thickness. Cover well with a tight fitting lid, or parchment and foil. Roast in the center of a preheated 300-degree oven until fork tender, about 2-3 hours. If your lid is not tight, check to be sure the brisket doesn’t cook dry – adding water as needed.
Remove brisket and chill, discarding liquid. When ready to serve, slice about 1/8 inch thick across the grain. Drizzle 1/2 inch of sauce in a casserole pan, top with a shingled layer of brisket slices, another layer of sauce, brisket slices, etc. Warm in oven or microwave and serve with rolls. – Chef Michaelangelo (mick) Rosacci
