There is no one-size-fits-all answer to this question, as the best way to cook indoor barbequed beef brisket will vary depending on the specific recipe being used. However, some tips on how to cook indoor barbequed beef brisket include using a slow cooker or oven to cook the meat slowly and evenly, using a spice rub or marinade to add flavor, and cooking the meat until it is fork-tender.
4 - 5 LB.
BEEF BRISKET, FAT TRIMMED3 CLOVES GARLIC, CRUSHED OR USE 3/8 TEASPOON GARLIC POWDERPEPPER SHOULD BE MINCED WITH STEM AND SEEDS REMOVEDUSE MESQUITE, HICKORY OR SMOKE FLAVORED BARBEQUE SAUCESALT AND PEPPER THE BRISKET.
IN A LARGE DUTCH OVEN, SEAR THE MEAT ON ALLSIDES, OVER HIGH HEAT.
REDUCE HEAT AND ADD ENOUGH WATER TO COVER THE MEAT.
ADD ONION, GARLIC AND JALAPENO.
BRING TO A BOIL.
LOWER HEAT AND SIMMER,COVERED FOR 2 HOURS.
REMOVE THE MEAT AND RESERVE THE LIQUID.
PREHEAT THEOVEN 250 DEG.
F.
RETURN BRISKET TO POT.
COMBINE BARBEQUE SAUCE, VINEGAR,WORCESTERSHIRE SAUCE, BROWN SUGAR, SALT AND SMOKE FLAVORING.
POUR MIXTUREOVER MEAT.
COVER AND BAKE FOR 4 HOURS.
WHILE BRISKET IS COOKING PLACERESERVED LIQUID IN A SAUCE PAN AND REDUCE BY 2/3 OVER MEDIUM HIGH HEAT.
SET ASIDE AND KEEP WARM.
REMOVE BRISKET FROM POT AND LET STAND FOR 15MINUTES BEFORE SLICING.
POUR REDUCE LIQUID OVER THE SLICED BRISKET ANDSERVE.
Ingredients
Directions
4 - 5 LB.
BEEF BRISKET, FAT TRIMMED3 CLOVES GARLIC, CRUSHED OR USE 3/8 TEASPOON GARLIC POWDERPEPPER SHOULD BE MINCED WITH STEM AND SEEDS REMOVEDUSE MESQUITE, HICKORY OR SMOKE FLAVORED BARBEQUE SAUCESALT AND PEPPER THE BRISKET.
IN A LARGE DUTCH OVEN, SEAR THE MEAT ON ALLSIDES, OVER HIGH HEAT.
REDUCE HEAT AND ADD ENOUGH WATER TO COVER THE MEAT.
ADD ONION, GARLIC AND JALAPENO.
BRING TO A BOIL.
LOWER HEAT AND SIMMER,COVERED FOR 2 HOURS.
REMOVE THE MEAT AND RESERVE THE LIQUID.
PREHEAT THEOVEN 250 DEG.
F.
RETURN BRISKET TO POT.
COMBINE BARBEQUE SAUCE, VINEGAR,WORCESTERSHIRE SAUCE, BROWN SUGAR, SALT AND SMOKE FLAVORING.
POUR MIXTUREOVER MEAT.
COVER AND BAKE FOR 4 HOURS.
WHILE BRISKET IS COOKING PLACERESERVED LIQUID IN A SAUCE PAN AND REDUCE BY 2/3 OVER MEDIUM HIGH HEAT.
SET ASIDE AND KEEP WARM.
REMOVE BRISKET FROM POT AND LET STAND FOR 15MINUTES BEFORE SLICING.
POUR REDUCE LIQUID OVER THE SLICED BRISKET ANDSERVE.
