-
-
My review
Midwest Brisket
APRILP
"This is a recipe I got from my aunt and her family, it is time consuming but worth it. For a different size brisket, just bake 1 hour per pound."
Added to shopping list.
Go to shopping list.
Ingredients
13 h servings 1285 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Cook
-
Ready In
- Combine liquid smoke, Worcestershire, garlic salt, onion and celery seed in small bowl. Place brisket in shallow non-metal dish, fatty side down. Pour marinade over meat; cover and refrigerate 8 hours or overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Remove meat from marinade and place in an ovenproof pan. Roast, fatty side up, 5 hours, until tender.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 1285 calories; 109.9 g fat; 5.1 g carbohydrates; 64.7 g protein; 276 mg cholesterol; 2169 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3043 Ratings
-
-
-
-
-
Most helpful positive review
3/28/2009
Loved this recipe. The Brisket was very flavorful. I put the brisket in the crock pot after marinating. I decided to cook in the crock pot since everything drys out in the oven so quickly in C...
Most helpful critical review
9/13/2013
Sorry to rate so low, but just didn't work for me flavor wise.
Most helpful
Most positive
Least positive
Newest
3/28/2009
Loved this recipe. The Brisket was very flavorful. I put the brisket in the crock pot after marinating. I decided to cook in the crock pot since everything drys out in the oven so quickly in C...
6/17/2008
Good Lord!! Am I just this hungry or is this actually this tasty?! I think a little of both. I followed the recipe as written until it came time to cook it. I cooked it for 5 hours in my slo...
7/27/2004
Recipe did not say whether to roast covered or not. I "tented" with aluminum foil as a compromise. My brisket was only 4 Lbs. so I cooked 1 hour less. I should have checked at 3-1/2 hours;it w...
12/13/2011
Excellent blend of flavors. I had an 8 lb brisket so I almost doubled the marinade. I decided to "stab" the brisket with a sharp carving fork and then a sharp knife to allow the flavor of the...
11/30/2008
My brisket was closer to 12 lbs., but I had to cut it in half to fit it in my roasting pan. I did triple the marinade because there was SOOO much brisket. I covered it with foil (and sealed it...
10/17/2003
this is a great recipe! i realized i didn't have any garlic salt for the marinade, so i chopped up some fresh garlic and it worked just as well... the house smelled so good the whole time it w...
12/4/2011
Delicious! The only thing I would add is that be sure to cover when roasting in the oven (the instructions don't specify this) and add just a bit of water to the pan before roasting, also.
4/8/2007
Wonderful flavor! We cooked it at 250 for 6 hours and it was perfect. Thanks!
6/10/2004
I served a 10lb brisket at my last cookout and it was a big success. It'll leave a very dirty pan, though.