Sunday Supper: Baked Brisket

by Kimberly Hickok

Many of the Sunday suppers we ate growing up had, as their main intention, feeding us without mom spending the entire day in the kitchen. A baked brisket accomplishes the same goal with my family.

Extra bonus? Leftover brisket makes wonderful sandwiches!

Brisket is reasonably priced and very easy to make. Brisket that’s smoked or cooked low and slow is the way to go but I don’t always have that kind of time.

Baked Brisket
Serves 4 – 15 minutes hand-on time (the night before); 3 1/2 hours to bake
Step One – The Rub:
3 1/2 – 4 pound brisket – get one with a good amount of fat if you can
2 tablespoons cumin
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne
Step two – Beer/BBQ Sauce:
1 Cup beer
1/2 Cup barbecue sauce
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
Splash of worcestershire

The night before or at least six hours before baking, combine the rub ingredients together and generously rub into the brisket. Wrap in plastic and refrigerate until ready to bake.

Seasoned brisket – ready to go into the oven. Place in the baking dish fat side up.

Bake at 350F – uncovered for an hour. After an hour pour the beer/barbecue sauce mixture over the meat. Reduce oven temp to 325F, cover tightly with foil and bake for another 2 1/2 hours.

Remove the brisket and place on a cutting board. Tent with foil and let the meat rest for at least 20 minutes. Skim fat off liquid in the pan. Keep warm.

Slice across the grain, as pictured, and serve with the warm sauce.

The longer the meat rests, the easier it will be to slice. This picture shows the meat with the juice poured over it.

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