"This is my mom's recipe for brisket. It's really flavorful and so tender--the overnight time to marinate it is worth it!"
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Abuella2Teo photo by Abuella2Teo
Ready In:




  • Mix ingredients and cover both sides of meat.
  • Wrap in foil and seal.
  • Marinate overnight in refrigerator.
  • Bake in 300°F oven for 5 hours, or at 275°F for 6 hours.
  • May cover with barbecue sauce during last hour, leaving uncovered.

Questions & Replies

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  1. Recipe Girl
    Awesome!!! Used about 3lb brisket. No celery seeds so used celery salt. Marinated for 3 hours in foil the 1st time I made this and all night this time. Cooked at 270 for 5 hours, added bottle of Masterpiece hickory brown sugar bbq sauce and cooked for 1 more hour. This could not be any better. Today we shredded it and served on Hawaiin buns. I will not cook brisket any other way now! Thanks!!!
  2. Paige K.
    So good!! I had an 10 lb brisket..I didnt measure either. I just threw in soy sauce, garlic pwdr and worchestershire. Marinated all night, and then when I woke up, I cooked them..One half in the crockpot; on low and the other half in the oven, 275' from 7am until 5pm-ish...I flipped the brisket over a few times throughout the day, to keep it juicy. At 5ish, I covered the peices with KC Masterpeice. Served w baked potatoes, fruit salad and hawaiian rolls. (Made really great sandwiches) Yum yum yum!! My 7 yr old even had seconds! This will be my new brisket recipe!! Thanks!
  3. adopt a greyhound
    First time making brisket. This one was easy to do and had great flavors. Great served with coleslaw, baked beans and horseradish sauce.
    I had a smaller brisket, but I didn't change anything. I cooked in my oven @ 250 degrees for about 8 1/2 hours. I covered the pan with foil. It was the best brisket I have ever eaten. Better than the restaurants I have tried. It wasn't dry at all and the flavors were wonderful. It melted in my mouth. This is definetly a favorite in our family. Thank you for a great recipe!!
  5. Yosemite Chef
    Thank you, strawberryjane, for providing this delicious brisket recipe! I've tried several and finally hit paydirt with yours! Everyone loved it!


  1. RayMakMama
    Yummy! I cooked my brisket as directed and was expecting to have it along with our turkey on Christmas, but after 6 hours at 275 it wasn't even close to being done. I had to cook it another 4 hours before it became tender enough to eat. Needless to say, Christmas dinner was long over by the time the brisket was done. It does have a wonderful taste though and it made great sandwiches the next day for those of us who didn't want turkey leftovers. I will make again, but will cut back on the amount of pepper I use and I will plan to cook it overnight. I didn't have any lemon juice on hand so used orange juice instead.
  2. leeplus3
    This was great. My whole family gave it a 5. I served it with gravy made from the juices and over whole wheat spaghetti. I substituted real celery for celery seed and did without the liquid smoke because I didn't have any. I also put it into the crock pot and slow cooked it ALL day on low. About 8 hours. It was wonderful. Thank you.
  3. Zoesmama
    Awesome! Awesome! Awesome! This was so yummy! I marinated overnight and slow cooked for 6 hours. The only changes I made were to use 1 packet of Lipton Onion soup mix in place of the salt and the onion powder and I added 1 cup of water. I can't wait to make this again! Thanks so much!



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