Oven Smoked Brisket
Yield: 10-12 Generous Servings, Plus Leftovers
1 Large Beef Brisket (10-12 lbs.)
¼ Cup Alderwood Smoked Salt
2 Teaspoons Cracked Pepper
1 ½ Cup Water
½ Cup Bourbon
2 Tablespoons Seville Orange Peel
2 Tablespoons Tomato Paste
1 Tablespoon Texas Roadhouse Seasoning
For a lot of cooks, smoking large cuts of meat has become something of an art form. Many of us, however, have neither the time to tend to the process nor the inclination to do so. And yet, we want to be able to create the same flavorful dishes right in the kitchen. This recipe will do just that: with very little effort, you will be able serve a brisket that will rival that of even the most ardent ‘smokers.’
Trim excess fat from brisket. Combine mustard, smoked salt, and pepper in a small bowl. Rub liberally on both sides of meat. Cover and refrigerate for 24 hours.
Preheat oven to 40o degrees. Place brisket in a large roasting pan on middle rack in oven and roast for 40 minutes. This will begin to develop the ‘bark’ that your guests will rave about.
Meanwhile, combine water, bourbon, orange powder, tomato paste, and spice blend in a small saucepan placed over medium heat. Heat through, stirring to combine ingredients and dissolve the orange powder and spice blend. Pour into bottom of roasting pan.
Reduce oven temperature to 275 degrees. Roast brisket for another 5-6 hours (40 minutes per pound) until it is fork-tender. If necessary, add water to pan periodically throughout the day to ensure that the meat does not become dry. Remove from oven and allow to stand for 20 minutes before serving.
Serve with a dish of the pan juices on the side.