I absolutely love BBQ brisket. I tried it for the first time a few years ago at a restaurant called Famous Dave's, I have been hooked ever since. Nashville, Tennessee, has many award-winning BBQ joints that we enjoy visiting. While we were out to eat last spring, both Mr. Handsome and I agreed that it...Read More
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Remove all packaging from brisket roast. Place fat side down in an oven safe, non-glass pan that can hold juices that will accumulate. I use a 9x13-inch pan.
- Combine dry spices in a small bowl. Using a fork, poke holes in brisket, and rub the entire roast with spice rub.
- Place uncooked bacon strips over brisket, side-by-side. If you have additional bacon slices, you can also place one layer of bacon under the roast. (Bacon is expensive, so I don't usually do that.)
- Tightly cover pan with foil, and bake at 300 degrees for 3 hours. Remove from oven, and flip brisket over so the fat side is facing up.
- Return to oven, covered with foil, for an additional hour. Brisket roasts can be finicky, so it helps if you have had BBQ brisket at a restaurant and have seen how it looks when it is fully cooked. The size and thickness of the brisket roast also affects cooking time.
- When hour is up, move from oven, and cut into brisket with a knife. Meat should be fork tender. Return to oven if necessary.
- Transfer to a cutting board, and slice. Serve with homemade BBQ sauce. If you find yourself with an overcooked brisket, just add extra BBQ sauce!
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