Minutes Prep time: 20
Minutes Total time: 1320
Servings: 18
Difficulty: Intermediate
6 pounds flat-cut beef brisket, trimmed
3 tablespoons kosher salt
1-1/2 tablespoons cracked black pepper
special equipment: oven safe digital thermometer
BBQ SAUCE:
1 teaspoon vegetable oil
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cracked black pepper
1/2 teaspoon ground cumin
1 can (15 oz each) Hunt's® Tomato Sauce
1/4 cup molasses
1/4 cup firmly packed brown sugar
1 tablespoon cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon high quality liquid smoke
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 72 mg | 7% |
| Carbohydrate | 19 g | 6% |
| Cholesterol | 224 mg | 75% |
| Total Fat | 40 g | 61% |
| Iron | 6 mg | 34% |
| Calories | 694 kcal | 35% |
| Sodium | 2383 mg | 99% |
| Protein | 62 g | 123% |
| Saturated Fat | 16 g | 78% |
| Sugars | 15 g | 2% |
| Vitamin C | 4 mg | 6% |
Line a rimmed baking sheet with aluminum foil. Place baking rack on baking sheet. Pat brisket dry with paper towels. Season all over with salt and pepper. Place on rack, cover with plastic wrap and refrigerate overnight.
Preheat oven to 300°F. Remove plastic wrap. Place a piece of parchment paper on top of brisket and then cover pan tightly with aluminum foil. Insert probe of oven safe thermometer into the thickest part of the brisket. Bake until internal temperature reaches 200°F, about 3 1/2 to 4 hours.
While brisket is roasting make BBQ sauce. Heat oil in a large saucepan over medium-low heat. Add onion and cook until tender, about 5 minutes. Stir in garlic, chili powder, paprika, black pepper, and cumin and cook 1 minute. Stir in tomato sauce, molasses, brown sugar, vinegar, Worcestershire sauce, and liquid smoke. Simmer sauce until thick, about 30 minutes, stirring occasionally.
After meat reaches 200°F, uncover brisket, brush with sauce and continue baking 1 hour, basting with sauce as desired.
Remove from oven and tent with foil. Let meat rest at least 20 minutes before carving. Serve with additional sauce.
Oven Roasted BBQ Beef Brisket
