Best Oven Barbecued Pimentón Brisket Recipes

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OVEN-BARBECUED PIMENTóN BRISKET



Oven-Barbecued Pimentón Brisket image

Provided by John Willoughby

Categories     dinner, project, main course

Time 10h

Yield About 12 servings

Number Of Ingredients 7

1 tablespoon kosher salt
1/4 cup sugar
2 tablespoons cumin
1 tablespoon pepper
1/4 cup pimentón de la Vera, preferably agridulce
1 whole, untrimmed beef brisket (about 10 pounds)
Barbecue sauce (see recipe)

Steps:

  • Heat oven to 210 degrees. Combine salt, sugar, cumin, pepper and pimentón in a small bowl. Dry brisket with paper towels and rub all over with spice mixture, pressing slightly to be sure it adheres.
  • Put brisket on a baking sheet, and cook in oven 8 to 10 hours, turning every couple of hours, until meat is so tender that it falls off the fork when you try to lift it.
  • Remove brisket from oven, trim off any excess fat and slice very thin against the grain. Serve, passing sauce separately.

OVEN-BARBECUED PIMENTÓN BRISKET, AKA FLOOD BRISKET



OVEN-BARBECUED PIMENTÓN BRISKET, AKA FLOOD BRISKET image

Categories     Beef

Yield 12

Number Of Ingredients 7

1 tablespoon kosher salt
1/4 cup sugar
2 tablespoons cumin
1 tablespoon pepper
1/4 cup pimentón de la Vera, preferably agridulce
1 whole, untrimmed beef brisket (about 10 pounds)
Barbecue sauce (see recipe)

Steps:

  • 1. Heat oven to 210 degrees. Combine salt, sugar, cumin, pepper and pimentón in a small bowl. Dry brisket with paper towels and rub all over with spice mixture, pressing slightly to be sure it adheres. 2. Put brisket on a baking sheet, and cook in oven 8 to 10 hours, turning every couple of hours, until meat is so tender that it falls off the fork when you try to lift it. 4. Remove brisket from oven, trim off any excess fat and slice very thin against the grain. Serve, passing sauce separately.

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