3-Day Barbecued Marinated Beef Brisket
"Yes, this takes three days to make, but it is well worth it. It is actually not cooked on a barbecue grill, although I suppose you could do that also. But it tastes like real slow-cooked barbecue! The preparation time listed is just the total of the three steps, and does not include full days."
photo by CIndytc
- Ready In:
- 4hrs 35mins
- Ingredients:
- 6
- Serves:
-
8-10
ingredients
- 1⁄4 cup liquid smoke
- 1⁄4 cup Worcestershire sauce
- 1⁄4 cup condensed chicken broth or 1/4 cup strong beef consomme
- 1 tablespoon finely minced garlic
- 1 (19 ounce) bottle barbecue sauce (I am partial to Sweet Bay Ray's)
- 5 lbs beef brisket, fat trimmed
directions
- First day: Combine liquid smoke, Worcestershire sauce, beef concentrate, garlic and 1 cup barbecue sauce. Marinate brisket in this mixture in the refrigerator overnight, tightly covered.
- Second day: Bake, uncovered, in a 300 degree oven for 4 hours. Cool, wrap tightly in foil, and refrigerate overnight.
- Third day: Remove meat, discard foil, slice brisket across grain and pour remaining barbecue sauce over meat. Reheat at 350 degrees for 30 minutes. Serve with sauce.
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Reviews
-
I had very high hopes for this recipe especially since I paid close to $50 for a really nice Angus brisket. I was a little sceptical about the cook time. One thing that should be mentioned is if you are using the flat or the point, this recipe may come out better. If you are using the whole, then the cooking time is nowhere near enough. At this temperature, an 8-10 hour cooking period is more realistic. The point was very tough...and the flat was more tender but still did not meet my expectations. One of the few times I have ended up with a finished product that everyone agreed was sub-par. -
Made this for Spring PAC 2012 and served for Easter Dinner. I 2 5 pound briskets and they ate it all. And everyone raved...great easy recipe... It sounds difficult but very easy....
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
