Argo cornstarch, baking powder, baking soda, barilla pasta, beef stock, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Brisket, brown sugar, Campbell’s soups, casserole, chili powder, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, dry mustard, eat, Eggland's Best eggs, food, garlic powder, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, LGCM BBQ Sauce, Libby, McCormick spices, Morton salt, onion powder, oven roasted bbq beef brisket, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red wine, Ritz crackers, sandwich buns, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
You could always omit any of the seasonings if you don’t particularly like some of them, or add your favorite ones to adjust the flavor to your taste.
I personally think the flavors are perfect just the way they are, although sometimes I add a little hot sauce along with whatever BBQ sauce I am using. Feel free to use homemade BBQ sauce if you don’t like store-bought ones! You could also serve this with mashed potatoes – it’s one of our favorite Sunday meals.
5 lbs Brisket (flat piece)
32 oz Beef Stock
2 cups Red Wine (or whiskey for smokier flavor)
1 bottle BBQ Sauce
2 Tbsp Chili Powder
1 Tbsp Garlic Powder
1 Tbsp Onion Powder
1 Tbsp Domino Sugar
2 tsp Dry Mustard
2 Tbsp Salt
1 Tbsp Pepper ( black)
In a small bowl, mix together the dry rub ingredients.
Rub your brisket with the seasoning until covered & let rest 1 hour.
In a roasting pan, pour beef stock and red wine or whiskey in the bottom and place your rack above the beef stock and place your brisket on top.
Preheat your oven to 250F, cover your brisket with tinfoil and let it roast for 4-5 hours or until tender.
Increase your heat to 300F, remove tinfoil and let it roast for 1 hour. The Brisket should reach an internal temperature of 175-180F.
Remove your brisket from the oven and place on a cutting board, let it rest for about 30-45 minutes.
Slice to your preferred thickness and top with BBQ sauce.
Serve on top of buns and enjoy!!
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Quick tip: Try serving with mashed potatoes. Heavenly!