Indoor Barbequed Brisket Of Beef

Course : BBQ
Serves: 4
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6 pounds brisket of beef
2 teaspoons garlic powder
2 teaspoons onion powder
2 1/2 tablespoons dark brown sugar
1 teaspoon salt to taste
1 1/2 teaspoons dried sweet basil
1/8 teaspoon ground cumin
1/4 cup vinegar
3/4 teaspoon ground coriander
1/4 cup brown sugar
3/4 teaspoon ground savory
1/4 cup Worcestershire sauce
3/4 teaspoon dried thyme
2 cups water
3/4 teaspoon black pepper
1 cup ketchup
3/4 teaspoon white pepper
1 medium Onion minced
2 tablespoons paprika
1 teaspoon celery seed
2 teaspoons dry mustard
1 teaspoon salt to taste

Preparation / Directions:

Prepare the rub: Combine all the ingredients in a small bowl. Store the mixture in an airtight container for up to four months. There's no need to refrigerate it. To use the rub: Massage it into the meat thoroughly the night before you plan to grill or bake. Wrap the meat well in plastic wrap and place in the refrigerator until cooking time, so the flavors will be absorbed into the meat. Cover and bake 5 hours at 275. Drain off grease. Set aside. Mix all ingredients for sauce and boil 15 minutes. Pour sauce over meat, bake uncovered for one additional hour

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