My mom makes this brisket and it is yummmyyyy!! Sweet and delicious! Perfect for Sunday dinner or whomever you want to impress:) And you have to love recipes that are a cinch and let the oven do the work!
Mom's Barbeque Brisket
Submitted by Amy ~ The Sisters Cafe
Printable Recipe
6 lbs. trimmed brisket
MARINADE:
3 T. Liquid smoke
2 t. onion salt
3 t. garlic powder
2 t. celery salt
SAUCE:
3 c. brown sugar
1 c. ketchup
1 t. (or less) celery salt
1 chopped onion
1/4 c. worcestershire sauce
1/4 c. apple cider vinegar
Trim excess fat off meat and place in pan. Rub marinade over meat. Also sprinkle pepper and Worcestershire sauce over meat. Bake at 275 degrees for 5 hours. (I just did this in a 9 x 13 pan and double covered with tin foil)
Drain off juice. Mix together sauce ingredients and pour mix over meat. Bake at 275 degrees an additional hour. Remove from oven. Slice thin strips horizontal to the grain of the meat. Serve brisket with remaining sauce.
This sounds so good. I had a teacher in high school that would make us brisket in the dutchoven on some of our trips... I havnt ever been able to find a recipe for it that we have liked... But this sounds delicious..
ReplyDeleteThanks for sharing.
Any way you can send me some of this for dinner tonight? It looks incredible and would make me oh so happy!
ReplyDeleteoh yum Amy! I can't wait to try this. I've never made brisket before... this sounds awesome!
ReplyDeleteYum! I wish I were there to have eaten it with you. I wonder if it would be good with elk? I want to try it!
ReplyDeleteI grew up in Texas, and brisket is one of my most favorite things to eat! Your recipe looks scrumptious, and I featured it here. Can't wait to give it a try!
ReplyDeleteHow much worcestershire sauce do you put on top after you put the rub on? I assume it is a different quantity than what is found in the sauce. Can't wait to try this.
ReplyDeleteHi Jen,
ReplyDeleteI just sprinkle it all over the top of the brisket at this point. I haven't ever measured it, maybe a few tablespoons. It's not a big deal if you use a little more or less. I'll pay attention next time I make it. Good luck! Let me know how you like it if you make it:)
Yummy! I've hosted a backyard barbecue party for my husband's birthday last week, and Brisket wasn't left out of the menu together with other barbecue recipes. It's so amazing that a close friend, Mary, called me and relayed super cool bbq reviews for the party. Thanks to the useful gas barbecue accessories given by Mom as gifts which added to the success of the party. Thanks for sharing the recipe, Amy! I'll keep a copy for a variety of my own Brisket recipe.
ReplyDeleteNo matter where you live in the world, if you like to barbeque, you probably have a wonderful recipe for whatever you like to cook. There are many tools to this particular trade.
ReplyDeleteIs 3 Tablespoons of liquid smoke too much? Is it supposed to be 3 t.? I heard that a little goes a long way with that stuff. Also, did you use Hickory or Mesquite flavor?
ReplyDeleteHi Wendy! Yes, it is supposed to be 3 Tablespoons. I used the Mesquite flavor. It is a lot of meat (6lbs) and with the brown sugar, ketchup and all the other ingredients, I personally don't think it is over-bearing at all. If you don't love using liquid smoke or are unsure, you could always use less and it probably wouldn't affect the recipe too much. Good luck!
ReplyDeleteWe ( my elderly parents and myself) have not been able to find a small Brisket just for the 3 of us. But I did find a 5 lb at Walmart. I sub the liquid smoke of Worchestershire . We had my maternal aunt ( we lost her husband in Oct 2011 and my maternal uncle that lived with them 1 1/2 week ago) and my other aunt and uncle that is still in town over tonite. Menu: your brisket recipe, mashed potatoes, corn, slaw and frozen apple pie. LOVE LOVE this recipe ... A MUST DO AGAIN recipe. Thanks !
ReplyDeleteI have never made brisket before. How long would you cook a 3.5 lb brisket? Do you cook it covered with foil or uncovered?
ReplyDeleteWhat is the square yellow thing (vegetable??) that is on the plate in the picture of the brisket?
ReplyDeleteDo you leave the foil on for the last hour, after the sauce is put on?
ReplyDelete