Oven-Barbecued Pimentón Brisket
- Total Time
- 8 to 10 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon kosher salt
- ¼cup sugar
- 2tablespoons cumin
- 1tablespoon pepper
- ¼cup pimentón de la Vera, preferably agridulce
- 1whole, untrimmed beef brisket (about 10 pounds)
- Barbecue sauce (see recipe)
Preparation
- Step 1
Heat oven to 210 degrees. Combine salt, sugar, cumin, pepper and pimentón in a small bowl. Dry brisket with paper towels and rub all over with spice mixture, pressing slightly to be sure it adheres.
- Step 2
Put brisket on a baking sheet, and cook in oven 8 to 10 hours, turning every couple of hours, until meat is so tender that it falls off the fork when you try to lift it.
- Step 3
Remove brisket from oven, trim off any excess fat and slice very thin against the grain. Serve, passing sauce separately.
Private Notes
Comments
This brisket cooked up beautifully, with a dark blackened crust and tender, very flavorful meat. I was afraid that the meat would be dry after 10 hours, uncovered, in the oven, but it it was tender and tasty (but not juicy). The accompanying barbecue sauce comes together very quickly, and a little bit of it is a fine accompaniment. This recipe, with sauce, makes a very tasty barbecued brisket sandwich. Oh, and the house will smell AMAZING for the entire day that this cooks.
I really like this with the suggested BBQ sauce. As for the sauce, I always have leftover rub and use that for the sauce’s spice. I add 1 tablespoon of the rub to the ketchup and apple cider vinegar, and then add more rub if needed.
This is a sleeper recipe. It turned out so well. I substituted smoked paprika and a bit of cayenne because I didn’t have the namesake spice. I cooked 6 hours then cooled, refrigerated overnight, cooked two hours the following day and served. I also made the bbq sauce and poured on top. Everyone loved it!
Made this last night for a family get together and it was superb! I had to turn the heat up to 225° for another hour to get that superb combination of juicy/tender, so 11 hours total cooking time. Served it with Melissa Clark’s cornbread, classic potato salad and a crisp zucchini fennel salad. Everyone loved it!
This is a sleeper recipe. It turned out so well. I substituted smoked paprika and a bit of cayenne because I didn’t have the namesake spice. I cooked 6 hours then cooled, refrigerated overnight, cooked two hours the following day and served. I also made the bbq sauce and poured on top. Everyone loved it!
Put oven at 225 F instead of 210 F