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This is an absolutely wonderful way to cook brisket. The result is tender, succulent and flavorful. And it's practically foolproof. Some of you might feel cooking brisket in an oven to be heretical, but many people simply do not, or cannot, own a smoker.

We prepared the Texas Oven Brisket with our recipe for Pinto Bean Salad. A fine family dinner!

Texas Oven Brisket

Cookbook Category: Beef, Barbecue

Before you prepare the brisket, remove it from the refrigerator far enough ahead of time to allow it to come to room temperature.

5- to 6-pound fresh beef brisket, well trimmed
1 cup barbecue sauce (your favorite)
1/4 cup Worcestershire sauce
1/4 cup liquid smoke (Colgin's is best)
1 tablespoon garlic powder
2 teaspoons celery salt
2 teaspoons lemon pepper
1 teaspoon salt
1 cup chopped onion
1/2 water

Preheat oven to 275°F.

In a very large Pyrex baking dish (see notes below), thoroughly mix all ingredients for sauce. Put the brisket in the baking dish, and turn it over once to coat it with the sauce. Seal the dish tightly with heavy-duty aluminum foil.

Bake at 275°F for 5 to 7 hours (about 1 hour and 15 minutes per pound). Remove from oven and allow to stand for 1 hour before slicing. Slice across the grain, and serve with sauce.

Makes 8 to 10 servings.

Kitchen tools you'll need: Pyrex 4.8 Quart Oblong Baking Dish or Le Creuset Enameled Cast-Iron 15-3/4-by-10-3/4-Inch Baking Dish

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