Prep 20 mins
Cook 5 hrs
Conventional BBQ with an unexpected twist.
- 5 -6 lbs fresh beef brisket, well trimmed
- 1 cup barbecue sauce (your favorite)
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup liquid smoke (Colgin's is best)
- 1 tablespoon garlic powder
- 1 teaspoon celery salt
- 2 teaspoons lemon pepper
- 1⁄4 teaspoon salt
- 1 cup minced onion
- 1⁄2 cup water
- 1 cup shredded monterey jack cheese
- 1⁄2 cup chopped red onion
- 1⁄4 cup finely chopped cilantro
- 10 -15 tortillas
- Remove brisket from the refrigerator far enough ahead of time to allow it to come to room temperature.
- Preheat oven to 275°F.
- In a large Pyrex baking dish (or very heavy metal pan), thoroughly mix the barbecue sauce, Worcestershire sauce, liquid smoke, garlic powder, celery salt, lemon pepper, salt, chopped onion, and water to make sauce.
- Put the brisket in the baking dish, and turn it over once to coat it with the sauce.
- Seal the dish tightly with heavy-duty aluminum foil.
- Bake at 275°F for 5 to 7 hours (about 1 hour and 15 minutes per pound).
- Remove from oven and allow to stand for 1/2 hour before slicing.
- Carve across the grain in thin slices/bite sized pieces.
- Place carved meat back into the sauce and stir until well coated.
- Serve in warm tortillas sprinkled with Jack cheese, red onion, and cilantro.
I have been making this recipe since 2008...wouldn't change anything about it. It is a HUGE hit everytime! 5-6 pounds does not cut it for a gathering. I usually buy between 9-10 pounds and it's still all gone. Adjust the ingredients accordingly if you buy a larger brisket. Here in Texas we have a small company that makes fantastic BBQ sauce (which I think just makes this recipe even better) called C.W.'s Sweet Sauce. If you like sweet BBQ sauce you will love it!
Awesome, just had it for our Memorial Day party. A big hit with everyone!
Very good! BTW. In making it again, I would not add the salt, since there is already Celery Salt in the recipe. Was much more salty than I like. Made in the Crock Pot--too easy!