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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (387g) Recipe makes 8 servings The following items or measurements are not included below: 3 ounces liquid smoke |
||
| Calories 948 | ||
| Calories from Fat 688 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 76.5g | 117% | |
| Saturated Fat 30.5g | 152% | |
| Monounsaturated Fat 33.9g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 206mg | 68% | |
| Sodium 922mg | 38% | |
| Potassium 968mg | 27% | |
| Total Carbohydrate 12.3g | 4% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 4.5g | ||
| Protein 49.3g | 98% | |
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Dad's Best Brisket
By: ratherbeswimmin'
Apr 25, 2002
My dad knows how much I love this. Thanks for the recipe.
SERVES 8 -10
Ingredients
- 5-7 lbs beef brisket
- celery salt
- garlic salt
- onion salt
- pepper
- 3 ounces liquid smoke
- 1/2 cup worcestershire sauce
- salt and pepper
- 1 (18 ounce) bottle barbecue sauce (I use KC Masterpiece)
Directions
1
Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke.2
Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper.3
Fold sides of foil over to seal; refrigerate overnight.4
6 1/2 hour before serving, open foil and season with salt, pepper, and Worcestershire sauce.5
Reseal and cook in a slow oven at 300 degrees for 5 hours.6
Uncover and Pour barbecue sauce over brisket.7
Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.
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- Course > Main Dish
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States > Southern
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- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #502147
On Oct 10, 2008
This is the best brisket I have ever made! I made it for a family reunion and it was gobbled up in no time! Thanks so much for posting! It's the only way I will ever cook brisket again!
From: armymomx2
On Oct 7, 2008
Very good! Tender and juicy, full of flavor. I made as directed except for the bbq sauce. Not everybody likes it in my family so I let everyone add it to their own slices. The brisket got RAVE reviews from all. Thanks for sharing.
From: Scott Keith
On Sep 12, 2002
This was the best brisket in the world! Buy a big brisket cause you're gonna want leftovers I promise. Do yourself a favor; buy reynolds foil bags and use kc masterpiece regular flavor. After the 5 hours cooking, scrape off the fat layer and discard. Then pour the sauce on. After the last hour cooking. cool for the 20 min., then cool covered for 30 more min., then slice and pour more kc masterpiece sauce over and reheat in 350 oven just to heat. Perfect. Great sweet bbq sandwiches the next day.
From: AngelicFantasia
On Jul 7, 2002
I made this brisket for a huge family gathering for Father's Day. I followed the recipe exactly and the result was rave reviews. I have tried many brisket cooking methods and this is the best. It is an easy recipe that has splendid results. It is now my default recipe for brisket.
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