This is a really easy BBQ brisket recipe that I got from Texas. There are only 3 ingredients besides the brisket, and it turns out really tender. Better with a brisket that is not too closely trimmed.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line a shallow roasting pan with aluminum foil. Place the brisket on the foil. Stir together the steak sauce, liquid smoke, and ketchup. Pour half of the mixture over the brisket, then turn the meat over, and pour sauce over the other side. Wrap tightly in a double layer of aluminum foil. Refrigerate for at least 24 hours.

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  • Preheat the oven to 250 degrees F (120 degrees C). Let the roast stand at room temperature while the oven preheats to take off some of the chill.

  • Bake for 6 or 7 hours in the preheated oven. You can leave it in even longer if you turn the oven down to 200 degrees F (95 degrees C). Remove brisket from the oven, and slice across the grain. Return to the roasting pan, and serve with sauce.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

877 calories; 38.8 g protein; 9.7 g carbohydrates; 163.5 mg cholesterol; 933.3 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/20/2009
FYI to those of you that didn't already know this make sure the fat side of the Brisket is up when cooking helps keep it nice and tender. Read More
(71)

Most helpful critical review

Rating: 1 stars
12/11/2005
This is really bad. Had to throw it all out. Read More
(19)
22 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
04/20/2009
FYI to those of you that didn't already know this make sure the fat side of the Brisket is up when cooking helps keep it nice and tender. Read More
(71)
Rating: 4 stars
04/20/2009
FYI to those of you that didn't already know this make sure the fat side of the Brisket is up when cooking helps keep it nice and tender. Read More
(71)
Rating: 4 stars
02/06/2006
My whole family really enjoyed this one. Next time I will cut the cooking time down about an hour and a half to two hours though. Although it a little too done for our taste we still liked it. My husband said it was actually beter the next day as a sandwich. I shreaded some of the meat and set it to work with him. I also used A-1 perhaps next time I will try a different steak sauce too. All in all though it was a good dinner. Read More
(41)
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Rating: 5 stars
10/14/2008
This was a really easy recipe. I used Stubb's sauces(made in Austin Tx) and my husband absolutely loved it! He keeps asking me when we are going to have that brisket again. Read More
(36)
Rating: 1 stars
12/11/2005
This is really bad. Had to throw it all out. Read More
(19)
Rating: 5 stars
08/12/2004
Really good recipe. I tried A1 sauce with it (along with a drop or two of beer) and it worked well. Read More
(18)
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Rating: 4 stars
12/17/2003
Really good it might be a good idea to get creative with the sauce.. depending on what you like. This one was good though Read More
(15)
Rating: 5 stars
09/14/2008
This is an amazing recipe! The Brisket just fell apart it was so tender and the flavor was incredible Read More
(15)
Rating: 5 stars
04/12/2010
Excellant-easy recipe and satisfied 2 transplanted Texans. I marinated for 18 hours cooked for 6 hours fall off the bone tender. But the liquid smoke does create a strong smell. The house smelled like a Texas BBQ all day and it became quite acrid. Maybe cooking in in spring summer fall when the windows can be with open is a good idea. Despite that I would use the recipe again-even in winter Read More
(10)
Rating: 5 stars
09/17/2011
I went to a banquet last night and they served this recipe of Texas Brisket. On the first bite I was impressed and asked the woman who perpared it where I can find the recipe! It is amazing and she said it was easy to make. Read More
(5)