Fake Barbecued Brisket
Satisfy your barbecue cravings with this flavorful "Fake Barbecued Brisket" recipe, perfect for those days when firing up the grill isn’t an option. This oven-baked brisket combines the deep, smoky essence of traditional BBQ with the convenience of indoor cooking, thanks to a clever use of liquid smoke and a rich, spice-packed dry rub featuring smoked paprika, garlic powder, and brown sugar. Sealed in aluminum foil and slow-cooked until melt-in-your-mouth tender, the brisket is finished with a glossy layer of barbecue sauce that caramelizes beautifully under the broiler. Ideal for feeding a crowd, this recipe delivers all the juicy, smoky flavor of barbecue with none of the hassle—perfect for brisket lovers looking for a shortcut without sacrificing taste!
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Recipe Information
Ingredients
- 3 pounds Beef brisket
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 3 tablespoons Brown sugar
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Liquid smoke
- 2 tablespoons Yellow mustard
- 1 cup Barbecue sauce
- 1 roll Aluminum foil
Instructions
Preheat your oven to 300°F (150°C).
In a small bowl, mix smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper to create a dry rub.
Pat the brisket dry with paper towels and spread the yellow mustard evenly over it to act as a binding agent for the rub.
Generously coat the brisket with the dry rub, pressing it into the meat to ensure it sticks.
Place the brisket on a large sheet of aluminum foil. Add a few drops of liquid smoke to the meat for a subtle smoky flavor, then wrap the brisket tightly in foil to seal in the juices.
Put the wrapped brisket on a baking sheet and bake in the preheated oven for 4 1/2 to 5 hours, or until the internal temperature reaches 200°F (93°C) and the meat is tender.
Carefully remove the brisket from the oven and let it rest in the foil for 30 minutes to allow the juices to redistribute.
Unwrap the brisket and brush it generously with barbecue sauce. Optionally, place it under the broiler for 5 minutes to caramelize the sauce.
Slice the brisket against the grain and serve with additional barbecue sauce on the side.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2030 mg | 88% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 22.2 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 66 mg | 5% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
