BBQ Beef Brisket

Chipotle pepper give this brisket a nice smokey flavor and will fill your yard with such an amazing aroma that your neighbors will think you have a BBQ pit.

Sun Oven BBQ Beef Brisket

(adapted for the Sun Oven from


For the Barbecue Sauce:

1 1/2 cups ketchup

1/2 cup packed dark brown sugar

1/3 cup water

1/4 cup minced onion

3 tablespoons cider vinegar

3 tablespoons Worcestershire sauce

2 chipotle chilis in adobo sauce, finely chopped

1 teaspoon garlic powder

3/4 teaspoon pepper

For the Brisket

1/4 cup paprika

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon packed dark brown sugar

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon pepper

1 (5-pound) beef brisket


Set Sun Oven out to preheat.

In a large pot or roasting pan, combine all the BBQ sauce ingredients. In a small bowl, combine the paprika, chili powder, cumin, brown sugar, cayenne pepper, garlic powder, and pepper. Cut the brisket in two and rub it on all sides with the spice mixture. Place it, fat side up, in the roasting pan with the BBQ sauce. Cover and transfer to the Sun Oven. Cook until the meat is fork tender, 4 to 5 hours. Transfer the meat to a cutting board. Pour the sauce into a large bowl. Remove and discard the excess fat from the brisket. Slice the meat against the grain into 1/4-inch thick slices or use two forks to shred it. Use a spoon to skim the fat off the sauce in the bowl. Combine the meat and sauce in a pot and gently reheat over medium heat. Adjust for salt and serve. If not serving immediately; store the meat and sauce in separate airtight containers and refrigerate until ready to use then reheat gently.

Makes 6 to 8 servings.



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