Smokey Oven BBQ Brisket

4-8 servings, depending on size of brisket

On a sheet tray with a rack

• 1 beef brisket, any cut should work

For the brisket

• liquid smoke

Spices (Or choose your own / use a BBQ rub)

• large portion pepper
• large portion garlic powder
• large portion onion powder
• standard portion paprika (adds color)
• small portion cumin
• small portion cordiander
• large portion brown sugar
• large portion salt, as much as you would normally use for the size of meat

1. Set oven with convection on to 225f
2. Take the whole brisket (no need to trim excessively / at all) and rub thoroughly with liquid smoke. Use enough to get a proper coating
3. Rub (pat) spices thoroughly over the whole brisket
4. Place brisket on rack placed into a sheet tray, then place everything into the preheated oven
5. Cook for 1 hour, then remove tray from oven. It should be starting to show signs of a “bark” on the outside. Optionally, add more liquid smoke to the brisket
6. Add a little bit of water into the pan. This helps add moisture to the environment, much like a smoker would have steam from wood chips
7. Continue cooking brisket 2-3 hours longer, until brisket is dark brown and looks appetizing. Remove brisket from oven
8. Wrap brisket tightly in 2 layers of aluminum foil
9. Return brisket to oven and continue cooking until it reaches an internal temperature of 195f at the thickest part, 12-13 hours total (total time varies on size of brisket)
10. Remove from oven, and let sit in foil for at least 30 minutes
11. Slice and serve

Notes

• Go a bit heavier on the spices than you would for a normal smoked brisket, to distract from any unwanted notes of the liquid smoke
• The convection fan in the oven replicates the moving air inside a smoker
• Source: Adam Ragusea