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Midwest Brisket

Rated as 4.51 out of 5 Stars
1

"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."
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Ingredients

13 h servings 1285
Original recipe yields 6 servings

Directions

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  1. 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.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. 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 5.1 64.7 276 2169 Full nutrition

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Reviews

Read all reviews 30
  1. 45 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

Sorry to rate so low, but just didn't work for me flavor wise.

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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...

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...

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...

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...

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...

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...

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.

Wonderful flavor! We cooked it at 250 for 6 hours and it was perfect. Thanks!

I served a 10lb brisket at my last cookout and it was a big success. It'll leave a very dirty pan, though.