Oven-Roasted Brisket Recipe

Oven-Roasted Brisket Recipe


  • 2 cups hickory chips
  • 8-10 lb. beef brisket
  • Rub:
  • 1-2 tablespoons olive oil
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4-5 cloves garlic, chopped


  • 3 large onions, sliced
  • 1 can beef consomme
  • 1 bottle dark beer
  • ½ cup Worcestershire sauce
  • ¼ cup soy sauce
  • 2 tablespoons apple cider vinegar


  1. Soak hickory chips in water for thirty minutes prior to preparing brisket.
  2. After soaking, use about four pieces of foil and make packets with the hickory chips. Leave an opening at the top so smoke can get out.
  3. Spread olive oil on side of brisket without fat.
  4. Mix rub ingredients together and spread over the olive oil. Pat lightly to make the rub stick. (You may not need all the rub, just use your judgement.)
  5. Place the sliced onions in the bottom of the pan.
  6. Turn the brisket so the fat side is facing up, and place over the onions.
  7. Mix the liquid ingredients together and pour over the brisket and onions.
  8. Spread the chopped garlic over the top of the brisket.
  9. Place the packets of hickory chips around the brisket.
  10. Cover tightly with foil and roast for five or six hours, until tender enough to pull apart with a fork.


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