Prep 8 hrs
Cook 6 hrs
Make this brisket on a day when you have a bit of time, slow cooking at a low oven temperature for 6 hours is the only way to go for this recipe. Plan ahead the meat must be refrigerated for 8 hours before cooking. Kittencal's Crispy Potato and Green Onion Pancakes (Latkes) and Kittencal's Potato Kugel both go wonderful with this brisket...this is delicious!
- 1 (5 -6 lb) beef brisket
- 1 (5 ounce) bottle liquid smoke
- 2 medium onions (chopped or sliced)
- 2 tablespoons fresh minced garlic (or to taste)
- 2 teaspoons garlic salt
- 2 teaspoons white salt
- 1 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper (or to taste)
- 1⁄3 cup Worcestershire sauce
- 1 (18 ounce) bottle barbecue sauce (can use a 12-ounce bottle)
- Place the brisket in a glass shallow dish; pour the liquid smoke over the brisket then rub all over with fresh garlic.
- Place the onions on and around the brisket.
- In a small bowl mix together the garlic salt, white salt, cayenne pepper and black pepper, then sprinkle the meat all over with the spice mixture.
- Cover and refrigerate for 8 hours.
- Remove the brisket and place on a large piece of heavy-duty foil, then discard the liquid smoke mixture.
- Place the foil with the brisket on it in a large roasting pan, then pour the Worcestershire sauce evenly over the brisket.
- Fold the foil up to seal tightly (prick a few small holes with a fork in the foil to allow the steam to escape).
- Set oven to 275 degrees.
- Bake for 5 hours.
- Remove from oven and unfold the foil; pour the barbecue sauce evenly over the roast, return to oven UNCOVERED and cook for another hour at 275 degrees.
This was off the chain amazing. I only used 4 oz. of liquid smoke (the entire bottle) for a 9.xx brisket and it was still amazing. The aroma was amazing from the time it went into the oven for hours after our meal was over. We opted to serve bar-b-que sauce on the side. I cut my brisket in half, used two pans for cooking. Threw two roasts in the crock pot for backup as we have a large crowd for Christmas. The brisket was gone along with one of the roasts. For future reference, I will invest in a second bottle of liquid smoke. I was worried it would be too smokey for me, but it in fact was about as perfect as it could get! Great recipe, easy prep and a definite crowd pleaser. Thank you much for posting this awesome recipe. A definite keeper for us. I am looking forward to using this and final cooking it on the grill this summer! :)
First Rate! I followed the recipe as written, but made one extra. After I removed the meat from the pan and let it rest, I drained the drippings. Of course the liquid contained a mixture of meat juice and barbecue sauce. I let it cool down and removed the fat. It made and excellent sauce. I froze the extra, and next time I need barbacue sauce I will thaw it out. Thanks for a great recipe.
Since members of my family were arguing over who got the left-overs, I would say this recipe was a resounding success. I had a 7.5 lb brisket, but I didn't change the measurements on the other ingredients, and it worked out great. I cooked it 1 hour per pound, which meant 7.5 hours, following the instructions exactly. This is SUPER easy to do and tasted heavenly. The next time-and there WILL be a next time-I think will put the brisket into a cooking bag, so I can turn it over a couple of times while it marinates. Yummy, now I will have to invent reasons for my husband NOT to barbeque the brisket! :)