Rating: 4.5 stars 4.7
530 Ratings
  • 5 star values: 434
  • 4 star values: 63
  • 3 star values: 18
  • 2 star values: 11
  • 1 star values: 4

After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor.

Recipe Summary

prep:
10 mins
cook:
6 hrs
additional:
8 hrs
total:
14 hrs 10 mins
Servings:
10
Yield:
8 to 10
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.

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  • Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.

  • In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.

  • Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Nutrition Facts

560 calories; protein 34.1g; carbohydrates 9.3g; fat 42.3g; cholesterol 132.5mg; sodium 1612.5mg. Full Nutrition
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