Is there anything better than a juicy, fall-apart on the fork, swimming in tangy BBQ sauce brisket? Guys, I don’t even eat meat anymore, but I will fully admit that when I make this recipe for Dave and the boys (who are dinosaur-level carnivores!) I can’t help myself. It’s like, I’m totally a vegetarian except for the two B’s… brisket and bacon, amIright?
This recipe is awesome because you can make it year round and it requires little more than popping it in the oven and waiting for the magic to happen. For this post I partnered up with Stubb’s Legendary Bar-B-Q to make sure you’re using the best possible key ingredient to make this brisket out of this world.
You first want to start out with one 4-pound beef brisket. Preheat the oven to 300ºF and pat the beef brisket dry with paper towels. Evenly rub 3 tablespoons of Stubb’s Beef Spice Rub seasoning over all sides of the brisket. Place the brisket in a 9”x13” baking dish and tightly cover it with foil. Bake the brisket in the preheated oven for 4 hours, or until fork tender.
When the brisket is done baking, mix together 1 cup of Stubb’s Original Bar-B-Q sauce, one 8-ounce can crushed pineapple, 2 tablespoons Worcestershire sauce, and I tablespoon chipotle in adobo. This barbecue sauce is so great to add to your brisket because it is packed with flavor, free of high fructose corn syrup and is certified gluten-free in case any of your party goers have allergies.
Pour the sauce over the baked brisket and return it to the oven to bake for 1 more hour. Just before the end of the baking time, turn the oven to broil. Broil the brisket just until the top begins to bubble and brown, about 5 minutes.
Then, remove the brisket from the oven and carefully transfer it to a cutting board. Thinly slice the brisket against the grain and serve with the sauce from the pan and additional barbecue sauce. Pair this brisket with our Loaded Baked Potato Salad!
- - One 4-pound Beef Brisket
- - 3 tablespoons Stubb’s Beef Spice Rub
- 1 cup Stubb’s Original Bar-B-Q Sauce
- 1 – 8-ounce can crushed pineapple
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chipotle in adobo
- Preheat the oven to 300ºF and pat the beef brisket dry with paper towels.
- Evenly rub in the beef spice rub over all sides of the brisket.
- Place the brisket in a 9”x13” baking dish and tightly cover it with foil. Bake the brisket in the preheated oven for 4 hours, or until fork tender.
- When the brisket is done baking, mix together Stubb’s Original Bar-B-Q sauce, pineapple, Worcestershire sauce and chipotle in adobo. Pour the sauce over the baked brisket and return it to the oven to bake for 1 more hour.
- Just before it’s finished cooking, turn the oven to broil. Broil the brisket just until the top begins to bubble and brown, about 5 minutes.
- Then remove the brisket from the oven and carefully transfer it to a cutting board. Thinly slice the brisket against the grain.
- Serve the thinly sliced brisket with the sauce from the pan and additional barbecue sauce
