BBQ Beef Brisket

Recipe by karen
READY IN: 6hrs 25mins
SERVES: 12-16


  • 4
    lbs beef brisket, trimmed (3-5 lb brisket can be used)
  • 1 14
    ounces Lipton Onion Soup Mix (1-2 packets)
  • 18
    ounces barbecue sauce (I use Kraft Original BBQ, use your favorite)
  • 1
    (15 ounce) can cranberry sauce, jellied
  • 12
    gingersnap cookies (optional)


  • Preheat oven to 250°.
  • Line roasting pan with enough aluminum foil to fully cover brisket (make sure the ends also have enough foil to keep the juices in the foil).
  • Lay the brisket flat in the pan with the fat side up.
  • Cover with soup mix.
  • Combine cranberry sauce and bbq sauce until blended and pour over brisket.
  • If using gingerbread cookies, pulverize in a food processor and spread over brisket.
  • Seal brisket inside foil, tenting the top up slightly.
  • Cook for 6-8 hours (can be done overnight). When fork slides into meat easily it is done.
  • Pour sauce into a container and serve as gravy on the side. Let the brisket cool until warm.
  • Shred with fork and place meat in a crock pot. One hour before serving, add 2 cups water and 1 cup sauce and turn crock pot to low heat.