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My review
Bangin' Smokey Beef Brisket
Micki
"Marinated for 24 hours, then slow-cooked in the oven with beer. YUM! For leftover sandwiches, just add a really good BBQ sauce, (not too much... just enough to bind) to the brisket and put it on a really good toasted roll and top with coleslaw! Serve with your favorite beer."
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Ingredients
1 d 5 h 5 m servings 231 calsOriginal recipe yields 20 servings (1 5-pound brisket)
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Directions
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Prep
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- Whisk together the beef broth, 2 tablespoons of liquid smoke, 1/4 cup Worcestershire sauce, garlic salt, and onion powder in a bowl, and pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Turn the bag over a few times to ensure the meat is evenly marinated.
- Preheat an oven to 275 degrees F (135 degrees C). Place the garlic, 1 tablespoon liquid smoke, and 1 tablespoon Worcestershire sauce in a 9x13-inch baking dish. Pour in the beer.
- Remove the brisket from the marinade, and shake off excess. Place the brisket into the baking dish, and top with onion rings. Cover the dish tightly with aluminum foil, and discard the remaining marinade.
- Bake in the preheated oven until very tender, about 5 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Nutrition Facts
Per Serving: 231 calories; 17.8 g fat; 3.6 g carbohydrates; 12.2 g protein; 47 mg cholesterol; 682 mg sodium. Full nutrition
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Reviews
Read all reviews 3644 Ratings
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Most helpful positive review
7/28/2011
This was really good and I followed the recipe until the end. Upon tasting it, the texture was really tender, but the flavor was a little more "roast like". To suit my taste for brisket, I shr...
Most helpful critical review
5/12/2012
We thought that this meat didn't really have a lot of flavor on its own without BBQ sauce. We were kind of disappointed, as it smelled fantastic cooking. I did do the full 24 hour marinade, too.
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7/28/2011
This was really good and I followed the recipe until the end. Upon tasting it, the texture was really tender, but the flavor was a little more "roast like". To suit my taste for brisket, I shr...
8/7/2011
This was very easy to make and a hit with the family. Used BullsEye BBQ sauce instead of smoke flavouring which I added to the beer before braising.
8/31/2011
My family loved this recipe. It was not only easy but was moist and flavorful. I did add BBQ sauce when cooking the brisket as suggested by another viewer. Will definitely be making this reci...
3/10/2014
This is Micki, who submitted the recipe. Thank you to everyone that left reviews! I wanted to let you all know that the last couple of times I made this, I did not have time to marinate. So I...
1/5/2012
Perfectly tender, used newcastle for the beer and it turned out amazing. Definitely go above and beyond on the amount of onions because they're so delicious after they cook in the juices.
8/28/2011
You can also shred the brisket, roll in a corn tortilla and fry until golden
1/9/2012
Never cooked a brisket before- but I will be doing more again- this was an easy recipe and a great meal for the week! I wonder if I can incorporate potatoes, carrots and such to the recipe?
7/16/2013
I tried this recipe for my wedding reception for the first time. I was running behind so I mixed all of the ingredients together and then poured it over the Brisket and then put the minced garli...