Beef Brisket
There’s something about Beef Brisket cooking in the oven during the winter that sounds so wonderful and comforting. Because the house fills with the smells of tender meat and a warm spot to gather together it becomes inviting and cozy.
Since we are cattle people, one of the perks is that we have a variety of beef cuts awaiting in our freezer. Although, I’ve only ever made brisket one other time in my life. When I used liquid smoke for it, I just couldn’t get myself to use it again. The idea of it is just strange to me, and I did not particularly enjoy the flavor.
Therefore, I was thrilled to find an easy – truly simple recipe – that uses no liquid smoke – but has amazing flavor and produces some really tender beef. I thought this brisket would last us for a few days, but everyone loved it so much it was gone in a day! It’s easy to just nibble off some little pieces as we strolled through the kitchen. We had this with mashed potatoes and coleslaw. Then again later in the day with sandwiches. I love those recipes that can be used in several different ways 🙂
Beef Brisket
Ingredients
- 5-6 lbs. beef brisket
- 1 t. celery salt
- 1 t. garlic salt
- 1 t. onion salt
- 1 oz. Worcestershire sauce
- 1 c. Barbecue sauce
Instructions
- In a small bowl, whisk together the celery salt, garlic powder, and onion salt. Generously Season both sides of the brisket with the seasonings. Place meat in a foil lined baking pan to fully enclose meat. Pour Worcestershire sauce over the meat.
- Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.
- When ready to cook, bring the meat to room temperature and bake at 275 degrees for 5 hours. Remove foil and pour about 1 c. barbecue sauce over the meat. Bake for an additional 1 hour with the foil open.
- Cool and slice into thin pieces.
Lookin’ for more beef recipes to try?:
Crock Pot Italian Beef Sandwiches
