Low & Slow Oven-Barbecued Brisket

Here it is - the recipe you've been waiting for since my guys got back from their Harley road trip and this post. We've made this recipe several times and it never fails. Make it when you're expecting weekend guests or a large crowd, share with neighbors; making this recipe is a good excuse to have a dinner party!

Or - good to know - it freezes well. That includes the sauce, though I will tell you, the sauce seemed spicier after being frozen. Maybe it's just that I cooked it down more when reheating. I opted to warm the defrosted cooked brisket in my steamer, so as not to dry it out.

This recipe is directly out of The Food Network Favorite Recipes cookbook, but I will give you my commentary.

The recipe calls for pimenton - Spanish smoked paprika. That's been hard to find, particularly where I live. I have found Spanish paprika and smoked paprika (in the city) but have yet to hit the nail on the head. I also have yet to make this recipe and it not be delicious, so not to worry. Same with the Ancho chile powder - I'll just buy the one that says Mexican until I come across what the recipe specifically calls for. As to the cooking time, it may be my oven, but 6-7 hours has always been enough. So try this recipe for the first time when it's not important that you take it out of the oven and serve it immediately.

Brisket:
1 T Spanish smoked paprika (pimenton)
1 T ground coriander
1 T dried organo
1 T kosher salt
2 t cayenne
2 t ground cumin
1 t ground allspice
1 8 lb point-cut brisket

Sauce:
1/4 medium onion
4 cloves garlic, minced
1 T chili powder, preferably Ancho
2 c canned whole peeled tomatoes in puree
1/2 c firmly packed dark brown sugar
1/2 c white vinegar
1/4 c whole grain mustard
1 T Worcestershire sauce
1 T kosher salt
freshly ground pepper

For the brisket: preheat the oven to 250F. Comine the spices in a small bowl. Put the brisket in a shallow roasting pan and rub both sides with the spice mixture. (Note: leave the layer of fat on one side.) Slow-roast (fat side up) until the top is browned and crusty and an instant-read thermometer inserted in the thickest part registers 200F, about 10 hours (see note above - mine took much less time). You don't need to turn or baste the brisket - just leave it alone. After a few hours, once a good amount of drippings and crispy bits have pooled in the pan, spoon them off and reserve 1/3 c - with the bits - for the sauce.

For the sauce: Heat reserved drippings in a medium saucepan over medium heat. Add onion, garlic and chili powder and stir until onions and garlic are lightly browned, about 5 minutes. Add tomatoes with puree, brown sugar, vinegar, mustard, Worcestershire sauce, salt, and pepper to taste and bring to a simmer. Whisk occasionally until sauce is deep red and thicker, about 5 minutes.

Transfer the brisket to a cutting board, cover loosely with foil, and let it rest for 15 minutes. Slice the brisket against the grain and arrange the slices on a serving platter. Serve with the barbecue sauce.