Rating: 4.53 stars
49 Ratings
  • 5 star values: 37
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe Summary test

prep:
5 mins
cook:
5 hrs
additional:
1 day
total:
1 day
Servings:
20
Yield:
1 5-pound brisket
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Nutrition Facts

231 calories; protein 12.2g; carbohydrates 3.6g; fat 17.8g; cholesterol 46.6mg; sodium 682.1mg. Full Nutrition
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Reviews (40)

Most helpful positive review

Rating: 5 stars
07/29/2011
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 shredded it, added some of my favorite tangy bbq sauce and returned it to the oven to heat through. This made it great for us--my 5 yr. old loved it too. Yum! Read More
(75)

Most helpful critical review

Rating: 3 stars
05/12/2012
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. Read More
(7)
49 Ratings
  • 5 star values: 37
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/28/2011
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 shredded it, added some of my favorite tangy bbq sauce and returned it to the oven to heat through. This made it great for us--my 5 yr. old loved it too. Yum! Read More
(75)
Rating: 5 stars
08/08/2011
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. Read More
(61)
Rating: 5 stars
08/31/2011
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 recipe again!! Read More
(41)
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Rating: 5 stars
03/10/2014
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 tossed all of the ingredients together and covered the pan tightly and baked it at 225 for 8 hrs. It came out awesome! Better than the original recipe IMHO. Enjoy! Read More
(27)
Rating: 5 stars
08/28/2011
You can also shred the brisket roll in a corn tortilla and fry until golden Read More
(14)
Rating: 5 stars
01/09/2012
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? Read More
(14)
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Rating: 5 stars
01/05/2012
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. Read More
(14)
Rating: 5 stars
07/16/2013
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 garlic on top along with a little garlic salt and onion powder. I didn't have time to do the 24 hour marinade thing. I Cooked it as directed on time and temp and it was amazing. I basted it with the juices twice during cooking and my brisket was a 10lb one so I cooked it for 7 hours. My friend who is a chef said it is the best brisket he ever ate. It was so tender it fell apart. I had to cook it and let it cool completely before I could even slice it or it would fall apart. The key is always have enough liquid in the pan and keep it tightly covered and always cook low and slow. It was awesome!! Read More
(13)
Rating: 5 stars
11/21/2011
Wonderful! I was only able to marinate for 20 hours I cut the fat cap off before baking which was risky because it could have ended up being tough. Was fall apart tender! I sliced some Hawaiian rolls in half placed the meat and onion on drizzled on our favorite BBQ sauce and placed the tops back on. Going into regular roation at our house. Thanks for the recipe! Read More
(11)
Rating: 3 stars
05/12/2012
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. Read More
(7)