So easy and so good! Roast this for hours and your house will smell amazingly delicious!
Serve this brisket sliced, or shred it and pile it up on a hoagie roll for a satisfying sandwich treat.
Created by: Emily Wilson
Tags: Meat, Onion, American, Main Dish, Beef, Plan Ahead, Kid Friendly
Ingredients
- Garlic
4 Cloves - Onions
1/2 Cup - Brisket
3 Pounds - Black Pepper
- Brown Sugar
3 Tablespoons - Kosher Salt
- Molasses
1/2 Cup - Hot Sauce, Optional
1 Tablespoon - Ketchup
1 1/2 Cups - Vegetable Oil
1 Tablespoon - Worcestershire Sauce
2 Tablespoons - Pineapple Juice
6 Ounces - Water
1/2 Cup
Kitchen Equipment
- Aluminum Foil
- Microwave
- 1 Oven
- 1 Stove Top
- Chef’s Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- 1 Roasting Pan
- 1 Saucepan, Medium (2-4 QT)
- Whisk
Prep Steps
- Finely chop an onion to measure the indicated amount.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the onion.
Cook Steps
- Preheat the oven to 275 degrees.
- Heat a medium saucepan over medium heat. Add vegetable oil and warm.
- Once oil is warm, add the chopped onion and minced garlic. Saute until softened and translucent, stirring often.
- Whisk in the molasses, ketchup, Worcestershire sauce, brown sugar, pineapple juice and water. Add hot sauce too, if desired. Season with salt and pepper, then bring to a boil. Cook until quick BBQ sauce is warm and sugar is dissolved, stirring often.
- Season the brisket generously with salt and pepper. Place in a roasting pan, then pour 2/3 of the quick BBQ sauce over the top. Cover the pan tightly with aluminum foil. Save the remaining BBQ sauce to serve on the side.
- Place the brisket in the preheated oven. Bake until brisket is very tender and pulls apart easily with a fork, about 4 hours.
- Once you remove the brisket from the oven, let it rest for 15 minutes before slicing.
- Reheat the reserved BBQ sauce in the microwave or in a small saucepan over medium heat, stirring often.
- After brisket has rested, cut into strips across the grain or shred with two forks. Dip back into the cooking juices in the pan, then transfer to a serving platter or dinner plates. If not serving immediately, leave in the pan juices and cover with foil until ready to eat.
- Serve the brisket warm with the reserved BBQ sauce on the side!