Cooking a brisket in the oven

Lone Star Brisket in Chili Sauce and Beer

1 brisket (5 to 7 pounds) trimmed
2 1/2 teaspoons seasoned salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, minced
2 onions, sliced and separated into rings
2 ribs celery, chopped
1 bottle (12 ounces) chili sauce
1/4 cup water
12 ounces beer, at room temperature

Preheat oven to 300 degrees. Sprinkle brisket with seasoned salt, pepper, and garlic. Place brisket in roasting pan, fat side up. Add onions and celery in a single layer over top of brisket, covering brisket completely. Pour chili sauce over brisket. Pour 1/4 cup water into chili sauce bottle, shake, and pour over meat. Roast uncovered 1 1/2 hours, basting every 30 minutes. Pour beer over meat. Cover tightly with foil and roast an additional 3 to 4 hours, depending on size of brisket. Remove brisket from gravy and place on a carving board. Refrigerate gravy or chill quickly by placing in freezer. When cooled, slice meat without distrubing the shape of brisket. Slide the brisket back into pan. When gravy is cold, skim fat and pour gravy over brisket.. Put back into the oven to reheat.. Serve immediatelly. This freezes well, already sliced.

Thanks. I feel the same way, only ever smoked them on pits. Going to put it on in a little while.

I cook it in the oven all the time, 225 all day.

when serving for noon, i use the tight foil pan wrap method @200 all nite, next morning i uncover and place brisket on weber to smoke indirect with mesquite chips 2-3.
BTW burger recipe on back of woody's jar is dynamite

Brisket update. Just finished slicing it up. It come out OK, the wife said she liked it better than on the pit, said it was less smokey. I prefer the pit, but now I have a back up plan when in a pinch.

Thanks for everyone's help!