Indoor Barbecued Brisket

Brisket, beans and cornbread.

I found this recipe in the Cook’s Illustrated “Spring Entertaining” supplement that I bought at Costco. It’s a good recipe, and available nowhere online that I can find (not even, so I thought that I should share it here.

The key to the recipe, in my humble opinion? Coffee BBQ Dry Rub from Muddy Dog Coffee. Oh, and bacon. Let’s not forget the bacon.

The original recipe calls for a brisket that weighs 4 to 5 pounds. We don’t need that much meat, nor was there a flat cut brisket of that size at my supermarket. I cooked a 2-pounder and it was more than enough for dinner and leftovers.


  • 1/3 cup Coffee BBQ Dry Rub, or the BBQ rub of your choice
  • 2-pound flat cut brisket, fat trimmed to 1/4 inch thick
  • 1 pound bacon
  • Barbecue sauce


Adjust the oven rack to the upper middle position and preheat to 275 degrees.

Arrange half of the bacon strips on the bottom of your 9 x 13 baking dish.

Massage dry rub into the brisket and poke holes all over with the tines of a fork. Place the brisket, fat side down, onto the bacon. Drape the remaining strips of bacon over the top of the brisket. Cover pan with foil and roast until a fork can be inserted into the brisket and removed with no resistance, about 2 hours.

Remove the pan from the oven and carefully flip the brisket fat side up. Replace foil, return to oven and turn off the heat for 30 minutes.

Turn the oven to broil. Brush the barbecue sauce over the meat and allow to broil until lightly charred, about 5 to 7 minutes.

Transfer to a cutting board and carve across the grain into thin slices. Serve with additional sauce.


There’s never a time where meat isn’t a hit in my household. The combination of beef and bacon? Priceless. We turned the leftovers into paninis the next night.

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