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I cannot begin to tell you how excited I am that Spring is upon us, and with that, comes grilling season. I know most people think of Summer as peak grilling season, which it is, but here on the Prairie, I’ll take whatever nice weather I can get!
Right now, we’ve got blasts of wind coming down from the north. Until it dies down somewhat and I can fire up the grill, I can still enjoy an Oven Roasted Brisket Sandwich indoors.
One of the things I want to do one of these days is smoke a brisket. Jay and I love brisket, though I’ve never tossed one on the grill. Instead, I oven-roast it, which means I don’t have to constantly monitor it.
Let it roast for six hours, rest for another hour, carve, then enjoy with some barbecue sauce.
Heinz has come out with a new line of BBQ sauces. Four new regional sauces, as well as the Heinz BBQ Classic Sweet & Thick, each developed in conjunction with some of the nation’s top pitmasters. Heinz traveled the country and did their homework working on these sauces that capture the full tradition of American barbecue.
Jay of course, is chomping at the bit to try them all.
Oven-roasting brisket is quite the process, as you need to start the night before you plan to cook it. You want to get your ingredients for your dry rub prepped, and then let the meat chill overnight. That will allow the flavors of the rub to penetrate the meat.
The rest is easy. Roast the brisket in the oven for five hours, then top with some barbecue sauce and roast for another hour.
The hardest part is waiting the hour while the brisket finishes cooking and rests. Your kitchen will smell so heavenly at that point, you’re going to want to start gnawing on your walls! You can slice or shred the brisket after that hour of rest.
I actually started slicing it, but about halfway through, it just started falling apart because it was so tender.
Pile as much as you’d like on a bun, top with more Heinz BBQ Classic Sweet & Thick, and enjoy!
So what’s your favorite BBQ sauce style? I waffle between the Texas-style and Carolina-style sauces. Jay has never met a BBQ sauce he didn’t like. The bambino likes the sweeter-style sauces.
Do you have a favorite cut of meat to smoke or grill? If you need some inspiration, check out some of these recipes!
- 1 3-5 lb. brisket
- 1 tsp. onion powder
- 1 tsp. celery salt
- 1 tsp. ground black pepper
- 1 tsp. garlic salt
- 1 Tbsp. Worcestershire sauce
- 3/4 C Heinz BBQ Classic Sweet & Thick
- 8-12 Kaiser rolls, sliced in half lengthwise, buttered and toasted if desired
At least 8 hours (preferably 12) before planning to roast the brisket, prepare the dry rub by mixing the onion powder, celery salt, black pepper, and garlic salt together. Sprinkle over both sides of the brisket, rubbing into the meat. Place the meat fat-side down in a roasting pan. Sprinkle the Worcestershire sauce over the top of the meat. Cover tightly with aluminum foil and refrigerate.
Preheat the oven to 275 degrees F. Place the brisket in the oven and roast, covered, for 5 hours.
Uncover the meat, and top with the BBQ Sauce, making sure to cover the top of the meat completely. Roast uncovered for another hour.
Remove the meat from the oven, and place on a carving board. Tent with foil, and allow to rest for an hour.
Thinly slice the meat across the grain, or shred with two forks. Add juices from the roasting pan as desired.
Serve on the Kaiser rolls, with additional BBQ Sauce.