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“If you don't have a smoker to make brisket, the oven is a good second choice. An easy way to make this is to set the oven to 225 degrees and let the brisket cook overnight or while you're at work. It makes a nice au jus you can prepare "BBQ French Dips" with, or just slice it and serve it with Cajun Coleslaw (#117204).”
READY IN:
10hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 225 degrees.
  2. In a roasting pan lined with aluminum foil, place the brisket, fat side up.
  3. Combine the water, liquid smoke, and BBQ sauce, pouring it over the brisket.
  4. Combine the Creole seasoning with the garlic powder and rub it into the brisket.
  5. Cover well with foil and bake for 10 hours, or until the brisket very tender.
  6. Remove the brisket to a platter and pour the pan juices into a sauce pan and reduce over a high heat by one half.
  7. Slice the brisket against the grain.

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