Barbecue Beef

Good barbecue can be done in the hundreds of different ways. All that matters is how you like your barbecue and what you think, not the next person. Don’t have a grill, let’s use an oven for some good ole’ barbecue beef. For some, oven barbecue is against the law! For others, it is called doing what you got to do. Barbecue in the oven is good, especially on a cold winter day. Keep in mind, Barbecue in the oven takes all day, but you don’t have to watch the meat once it starts to cook. Smoking it the night before is the secret to the smokey flavor.

Here’s our Louisiana barbecue beef recipe.


  • 3 ounces liquid smoke

  • 6 or 7 pounds beef brisket

  • Celery salt

  • Onion salt

  • Garlic Salt

  • Salt & pepper

  • Worcestershire sauce

  • 6 ounces Deaf Man’s California Mild Barbecue Sauce

  • 2 tablespoons flour

  • 1/2 cup water


  1. Pour liquid smoke over the brisket, placed in a roasting pan.

  2. Generously sprinkle celery, onion and garlic salt on both sides of the meat. This will tenderize it.

  3. Place beef in the refrigerator overnight.

  4. Next morning, allow 5 hours for cooking plus another hour to bake the meat with barbecue sauce and a final cooling period of 1 hour.

  5. When ready to bake in a 275-degree oven, sprinkle both sides of the meat with salt, pepper, and Worcestershire sauce.

  6. Cover with foil on top of meat and secure around the edges of the pan, not around the meat. If the pan has a lid, use it.

  7. After 5 hours, uncover the meat and our barbecue sauce over it.

  8. Continue baking 1 more hour.

  9. Remove meat to a platter and let



  10. Remove fat

  11. Add flour and water to the meat sauce.

  12. Add more barbecue sauce to taste.

  13. Serve sauce piping hot.

  14. The meat will slice nicely after cooling at 1 hour.