BBQ Bacon Brisket in the Oven is for those who don’t have the time or equipment to smoke the real deal, Texas-style. It is slow-roasted in the oven, and may be made the day before and reheated before serving. The homemade barbecue sauce is simple to whip up, but if you are pushed for time, use your favorite bottled sauce. The bacon is the icing on the cake, but it may be omitted, if necessary. Most importantly, be sure to read the Notes below before you begin in order to buy the proper meat.
BBQ Bacon Brisket in the Oven Recipe
1 (8 ounces) can no-salt-added tomato sauce
1/4 cup ketchup
1/4 cup honey or packed brown sugar
Juice of 1 lemon
1/4 cup balsamic vinegar
1 Tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1/2 teaspoon liquid smoke, optional
1/2 teaspoon garlic powder
1/2 teaspoon salt, or to taste
Hot sauce to taste
Preheat oven to 350 F. Line a shallow roasting pan with heavy-duty foil.
Make the BBQ Sauce: Whisk together tomato sauce, ketchup, honey or brown sugar, balsamic vinegar, Worcestershire sauce, Dijon mustard, liquid smoke, garlic powder, salt, and hot sauce until smooth.
Season both sides of the beef brisket with garlic powder, salt, and freshly-ground black pepper to taste. Place in the prepared roasting pan fat-side down.
Spread the slivered sweet onions over the top of the brisket. Spoon the BBQ sauce over the top of the onions. Top with the bacon, positioning the slices in a criss-cross fashion over the top (see Photo).
Cover tightly with foil so no steam escapes. Roast for 3-1/2 to 4 hours, depending on the weight of your brisket. When done, let rest for at least 30 minutes before carving. Thinly slice the meat against the grain to serve.
Make Ahead Instructions:
Prepare brisket as above. Let cool to room temperature, cover, and refrigerate up to 3 days. Reheat, covered, at 350 F. about 1 hour.
Yield: 6 to 8 servings
If you are new to cooking, be aware that many folks confuse beef brisket with corned beef. It is a common mistake. After all, they are the same cut of beef. However, it is a mistake that could potentially ruin your recipe.
Beef brisket (which is called for in this recipe) is the raw cut of beef with no seasoning whatsoever. Corned beef brisket has been cured in a seasoned brine, making it salty and sour.
Beef brisket is normally sold packaged like other fresh meats, usually in a tray sealed with cellophane wrap. Corned beef is normally sold in its bag immersed in the briny solution. When in doubt, ask the butcher or meat department manager.