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Slow Roasted Barbecue Brisket

Slow Roasted Barbecue Brisket
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Get ready to tantalize your taste buds with this incredibly tender Slow-Roasted Barbecue Brisket, a dish that brings the essence of smoky perfection right to your oven without the need for a smoker. This recipe allows you to enjoy melt-in-your-mouth brisket that’s bursting with flavor and minimal fuss. Whether it’s for a casual family dinner or a gathering with friends, this brisket will surely be the star of the show.

Ingredients

Scale
  • For the Spice Rub:
    • 2 tablespoons smoked paprika
    • 1 tablespoon brown sugar
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 1 teaspoon chili powder
    • 1 teaspoon black pepper
    • 1 teaspoon salt
  • For the Brisket:
    • 4 to 5-pound beef brisket
    • 1 cup barbecue sauce

Instructions

Step 1

Preheat your oven to 300°F (150°C) and get ready for some seriously delicious magic.

Step 2

Mix together the smoked paprika, brown sugar, garlic powder, onion powder, chili powder, black pepper, and salt to create your flavorful spice rub.

Step 3

Pat the brisket dry, then generously coat it with the spice rub, ensuring every inch is covered in that smoky goodness.

Step 4

Place the brisket fat side up in a large roasting pan. Cover with aluminum foil to keep all those yummy juices in.

Step 5

Roast in the preheated oven for 4 to 5 hours, or until the brisket is incredibly tender and easily pulls apart with a fork.

Step 6

During the last hour of roasting, carefully remove the foil and brush the brisket with barbecue sauce to achieve that sticky-sweet glaze.

Step 7

Once done, let the brisket rest for about 10 minutes before slicing. Serve with extra barbecue sauce for dipping and savor the flavor!

Notes

Tip 1

Make sure to pat the brisket dry before applying the spice rub to ensure better adherence of the spices.

Tip 2

For optimal flavor, let the spice rub sit on the brisket for at least 30 minutes before roasting, if time allows.

Tip 3

Consider using a meat thermometer to check for doneness; the internal temperature should reach around 195°F (90°C) for perfect tenderness.

Tip 4

Allowing the brisket to rest after roasting helps retain the juices, resulting in a moister final product.

Find it online: https://www.chyachya.com/slow-roasted-barbecue-brisket/