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  • Writer's pictureRhonda Morrison

Brisket in the oven can be a scrumptious success

Updated: Apr 20, 2020

I met Neil at a neighborhood crawfish boil. As we got to know each other, he told me about a newspaper article that he carried in his wallet with all the names of the best barbeque joints in Texas. He said he wanted to visit all of them and invited me to go with him. That was it. I was on a meaty adventure with my man.

When brisket fat caramalizes, it tastes like candy. We often get enough to take a pound or so home to enjoy the next day.

Neil's favorite cut of meat is brisket. We have stopped at many barbeque joints, even completing Neil's list. Neil always orders the brisket. He likes the burnt ends. I like the juicy caramelized fatty slices. When brisket fat caramelizes, it tastes like candy. We often get enough to take a pound or so home to enjoy the next day. Neil is also a pitmaster in his own right. He has smoked many briskets during our relationship. His meat off the pit is much like Franklins BBQ of Austin. It's tender, juicy, and beautiful with a hot pink smoke ring. I am a lucky woman. He had told me about a brisket recipe that he enjoyed that was cooked in the oven. We went to the store and got a nice trimmed brisket and some Coke. I thought he was off his rocker. But this oven-baked brisket was simply amazing. As spoiled as I am to award-winning smoked brisket, I was very skeptical for no good reason. The juices that were rendered during the cooking time was equally delicious. Give this brisket recipe a try whether you have a smoker or not. And do yourself a favor and dip each slice of brisket in the juices before serving. You will thank me. And you are welcome! Lone Star Brisket ⦁ 5-7 pound trimmed brisket ⦁ salt and pepper ⦁ 3 cloves garlic, minced ⦁ 2 white onions, sliced thin ⦁ 1 head of celery, chopped ⦁ 12 ounces, room temperature, beer or Coca-Cola ⦁ 12 ounce bottle of Heinz chili sauce. Season brisket with salt and pepper. Add minced garlic. Massage the seasonings and garlic into the meat, coating the entire brisket. Place the seasoned brisket in a proper size baking dish.Cover the top of the brisket with the sliced onion followed by the celery. Pour chili sauce on top of the brisket making sure the entire brisket is covered. Pour some of the beer or cola into the chili sauce bottle recap and shake vigorously to get the last bit of chili sauce. Pour this mixture on top of the onions and celery. Cover the baking dish with aluminum foil tightly and bake at 275° for 6 to 7 hours. Uncover for the last 20 to 30 minutes and return to the oven. Let rest 20 minutes. Slice the brisket and add gravy to meat at your discretion.

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