Oven Brisket

"A never fail way to bake a brisket that is always moist and tender! Please note that this must be marinated overnight and then baked for 7 hours the next day."
photo by Coffee lover photo by Coffee lover
photo by Coffee lover
photo by PanNan photo by PanNan
Ready In:
7hrs 10mins
1 Brisket




  • Trim fat from brisket.
  • Sprinkle meat liberally with all the salts.
  • Line a baking pan with enough foil to seal over the meat.
  • Put meat on foil lined pan and pour the whole bottle of liquid smoke over the meat.
  • Seal the foil and refrigerate overnight.
  • The next day drain the meat and sprinkle with worcestershire sauce.
  • Cover with the foil.
  • Bake 6 hours in a 250 degree oven.
  • Open foil and pour on the whole bottle of barbecue sauce and bake 1 hour longer.
  • Enjoy!

Questions & Replies

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  1. debkay617
    What size brisket or how many pounds is this recipe designed for ?
  2. Mark D.
    I'm sorry, but is there a quantity for each of the salts? I've never seen a recipe that doesn't give you measurements for the ingredients.


  1. RecipeNut
    Junebug, this was DELICIOUS!!! I used aa eye round roast. It was so easy to make and so moist. The mixture of these spices made the roast so flavorful!! I am going to try it again using a pork roast. Thanks so much Junebug ; )
  2. PanNan
    My ex-MIL gave me this recipe nearly thirty years ago! It is still one of the most delicious and easiest BBQ beef recipes to make. In fact, it is so tender, it's better than many of the smoked brisket recipes I've tried. I use a 12 lb brisket, 2 small bottles of liquid smoke and 2 small bottles of Worcestershire sauce. I also use the Kraft hickory smoke flavor BBQ sauce. I've recently started using a turkey size cooking bag instead of the foil, and find it much easier. You haven't lived until you've tried this! Update - I've started putting the brisket on the grill (low heat) for about 30 - 40 minutes after cooking it in the oven. This glazes the BBQ sauce nicely, and gives it a bit of the grilled flavor. Yummy!
  3. WildWaysPaige
    Excellent! So easy and delicious. The meat was so tender I had to use an electric knife to slice it so it wouldn't fall apart while cutting. I didn't have any liquid smoke so I wasn't sure how it would turn out. I marinated it in the fridge for a day and half, using dark guiness beer in place of the smoke. It turned out perfect even with out the smoke. The only way to cook a brisket! Update... I have made this several times since and with the liquid smoke or with the beer it is always wonderful. Sometimes I leave off the barbecue sauce if I am not in the mood for the sweetness and it is still scrumscious and still the only way to cook a brisket!
  4. Dee Ann Cooper
    very, very good.
  5. TrisaKay
    I absolutely loved this recipe!!! I used a large brisket (11 lbs. before trimming) and brisket rub with salt and pepper instead of the salts listed because it was on hand. It was fabulous! It was tender with a hint of smoke flavor that was surprisingly not overpowering. I must admit I was scared of the liquid smoke, but the meat did not taste like it at all. Finally, I topped the brisket with Sweet Baby Ray's - our favorite BBQ sauce. I will definitely cook this again, tomorrow actually, with the salts this time instead of the rub. I expect even better results. Enjoy!!!


I am a wife, Mother and Grandmother. I am a native Texan and can't imagine living anywhere else. My Grandmother taught me to cook before I could see the top of the counter. I remember standing on a stool in her kitchen learning to make pancakes. My Mother loved to cook and it seems she was cooking (or cleaning) most of the time. So those are the two ladies responsible for nurturing my love of cooking! <a href="http://s245.photobucket.com/albums/gg77/monji74/?action=view&current=groupie1.jpg" target="_blank"><img src="http://i245.photobucket.com/albums/gg77/monji74/groupie1.jpg" border="0" alt="Photobucket"></a> As you can see I cook and review recipes more than I post them. That's because I am a pinch of this and a dollop of that cook and it's hard to put those recipes down on paper. <img src="http://www.satsleuth.com/cooking/Swap14.JPG"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
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