Barbecue Beef Brisket

Submitted by aviva

"Every time I make this brisket recipe my family raves how delicious it tastes. The meat is tender enough to be cut with a fork. Even my very young children eat it! Perfect for leftovers!"

 

• Ready In: 3hrs 45mins
• Ingredients: 9
• Serves: 10-12

ingredients

• 5 -6 lbs beef brisket, trim fat
• 2 onions
• 1 head garlic, minced
• 3⁄4 cup brown sugar
• 1⁄2 cup white vinegar
• 1⁄2 cup catsup
• 1 cup water
• 3⁄4 cup barbecue sauce (I prefer KC Masterpiece Spicy Original)
• 1 teaspoon salt

directions

1. In roasting pan, spread garlic and onion.
2. Place brisket on top.
3. Mix all other ingredients in bowl.
4. Pour over brisket.
5. Brisket is most tender if it cooks while covered in the gravy.
6. Cover tightly with foil.
7. Bake at 350 degrees F until tender.
8. Cook approximately 1 1/2 hours for 1-2 pounds, 2 1/2 hours for 3-4 pounds, 3 1/2 hours for 5-6 pounds, or 4 1/2 hours for 8-9 pounds.
9. Once cooked, remove meat from pan and refrigerate in separate container from gravy.
10. Pour gravy in jars so the next day you can skim off the fat.
11. The next day slice meat in thin strips.
12. Place meat in pan or casserole dish.
13. Cover meat with gravy and warm in oven or on top of stove.

Reviews

[Cook In Northwest]

As many others, I cooked this in the crock pot (half done day 1 and the other half on day 2.) You will need to check for tenderness to determine when yours is done. Mine took a whole lot longer than the recipe called for and was still firm. Nevertheless, both hubby and I enjoyed this. But, I will cut the garlic in half for the next go-round. It was just overkill - and I love garlic. <br/><br/>The sauce was very good, although over garlicky, and when drizzled over the meat and accompanying mashed potatoes just made the meal. You could easily use this recipe for other cuts of beef, such as chuck roast. The overnight chill of the sauce will allow you to remove all excess fat. (My brisket left almost zero fat in the sauce when cooled.)<br/><br/>The only reason I gave it less than 5 stars was the excess amount of garlic. (Remember, I do love garlic.)

 

[dragonpawz]

Because of the short cooking time, I thank you! The sauce was so yummy but I guess because of the shorter cooking time it was not as tender as I would have liked.

 

[CamiDoo]

Made this for a Superbowl party and it was a huge hit. I made mine in the crockpot on low for 8 hrs., then refrigerated overnight to make fat removal easier. Put back in the crockpot for a couple of hours on low. I did find the sauce quite thin, so I boiled on stove to reduce. Added a bit more bbq sauce.Thank you. I'm getting many requests for the recipe. A definite winner!

 

[Karen=^..^=]

Fabulous and simple! I did two 3 lb. briskets and used the crock-pot. I cooked them on low for about 6 hours, sliced them and put in the fridge. Two days later I skimmed the fat and back in the crock-pot it went, for 4-5 hrs. on low. Served on rolls, but this could easily be served on a plate with the mashed potatoes and veggies. Very, very good! BBQ beef taste without all of that shredding! Thanks for sharing! P.S. I used Kraft Hickory Smoke flavor BBQ sauce.

 

[Bill Coughenour]

A verg good recipe, I did three large briskets in a stand alone roaster, enough for 40 people. Tripled the sauce which was too much, probably would have gotten buy with 1 1/2 to 2 times called for. Eazy, cook to fork tender, cool a bit and slice. Reheat later. Very tender, we served it with buns. Will do this one again.