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My review
Brisket with BBQ Sauce
Cathy G.
"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."
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Ingredients
14 h 10 m servings 560 calsOriginal recipe yields 10 servings (8 to 10)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
- 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.
Footnotes
- Easy Cleanup
- If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
Nutrition Facts
Per Serving: 560 calories; 42.3 g fat; 9.3 g carbohydrates; 34.1 g protein; 133 mg cholesterol; 1613 mg sodium. Full nutrition
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Reviews
Read all reviews 407519 Ratings
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Most helpful positive review
1/21/2007
**EVERYONE SHOULD MAKE THIS RECIPE** Every single one of my 35 guests raved about this fantastic dinner. It melted in your mouth. I marinated for 10 hrs in the fridge, then cooked on LOW in a cr...
Most helpful critical review
1/24/2005
Bought a HUGE brisket from Sam's Club so cut it in half and put spices and liquid smoke over both pieces. Baked one piece using the sauce and one without and have to say I prefer the meat withou...
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Newest
1/21/2007
**EVERYONE SHOULD MAKE THIS RECIPE** Every single one of my 35 guests raved about this fantastic dinner. It melted in your mouth. I marinated for 10 hrs in the fridge, then cooked on LOW in a cr...
6/18/2002
Believe it or not, I thought this tasted better WITHOUT the last step of adding the BBQ sauce/cooking for the extra hour--here's why; After being cooked at 275 degrees for 1 hr per lb., the meat...
3/21/2003
Great stuff, am making again. Reccomendations: Don't worry about the celery salt. Also after cooking take out of the oven and let sit for an 45 minutes to re-absorb the juices before cutting a...
4/18/2006
This is our favorite oven-baked brisket recipe. The meat is moist and tender and the flavor goes well with the sauce...which is now my favorite BBQ sauce. We've used this recipe several times an...
2/4/2007
I made this in a crock pot for Super Bowl XLI. I used the modified instructions that were listed by member "TLQUICK". It was a delight before adding the barbecue sauce and made better after th...
2/6/2003
Hey Cathy...those of us from West Texas know a good brisket recipe when we see it...and no one knows how to prepare them any better. My favorite food is brisket sandwiches with mustard and chee...
6/22/2000
This has become our favorite family dinner. By preparing the meat the night before and cooking all day in the slow cooker, it makes a great weekday dinner. I always make enough for leftovers. ...
7/6/2002
My whole family loved this meal. I followed others suggestions and doubled the sauce. This was a good suggestion, I used the leftover sauce to make bbq chicken and it was a hit also. I did sp...
1/13/2003
This is very good. I made it in my crock-pot, I seasoned the brisket for 2-days in frig then just placed the meat along with the sauce in my cp and cooked on low for about 14hrs. My family enjoy...