This year for Christmas I decided to do something different. In years past I have made the traditional turkey or ham but this year I thought why not try a beef brisket. Honestly I had never cooked one before and that felt a little risky considering I was entertaining my In-Laws but I thought why not go for it! I am so glad I did. It was such an easy cut of meat to prepare. My family loved it and it made delicious BBQ brisket sandwiches for leftovers the day after!
I hosted my sister friend Teresa’s family for a meal on the day after Christmas. They were in town from Mississippi and I was thrilled when her husband Duane expressed how good it was. We all loved it as a BBQ served on buns. Hopefully you will enjoy this as much as we did.
When I decided to make a beef brisket I talked to the butcher to get tips for success and he suggested I marinade it for up to 48 hours and that I roast it low and slow. He said that is the trick to a juicy beef brisket and I couldn’t agree more!
He also told me to be sure to leave the fat on until after I cooked it and to cook it with the fat side up. After marinating when you are ready to cook place it into the oven or transfer to an electric roaster. Roast at 300 degrees for approximately 40 minutes per pound. I roasted mine for 8 hours. It was literally falling apart when it came out of the roasting pan. If I was to do this again (and I will) I would NOT use the rack so it would sit down even more into the marinade. Also if you pull it out and it is not fork tender – simply stick it back into the oven for additional time.
Be sure to let your brisket rest before you trim the fat off and cut up (with the grain) or shred for serving. It is delicious! You could serve with potatoes and carrots or even better with a delicious BBQ sauce. We served the leftovers on buns with cole slaw, baked beans and potato salad. On Christmas Eve I served it with mashed potatoes and broccoli salad. This turned out to be Best Beef Brisket You Will Ever Eat! This is perfect for holiday’s and special occasions.
The Best Beef Brisket You Will Ever Eat
The Best Beef Brisket You Will Ever Eat! This is perfect for holiday's and special occasions.
Ingredients
- 1 13 lb Beef Brisket choose size you desire - I did a 13 pounds
- 1 48 oz Beef Broth enough to fill the roasting pan - 2 inches in depth. I used 48 oz
- 2 TBSP Worcestershire Sauce
- 1 TBSP Mustard
- 1 tsp Onion Powder
- 2 cloves Garlic chopped
- 1 TBSP Soy Sauce
- 1/4 cup Lemon Juice
Instructions
- Pour beef broth into a pan.
- In a bowl combine Worcestershire sauce, mustard, soy sauce, onion powder and lemon juice and whisk together.
- Pour into beef broth and stir.
- Add your chopped garlic.
- Finally add your beef brisket fat side up and pour some of the marinade on the top of the fat.
- Cover with foil and place in your fridge and marinate your beef brisket for 24-48 hours.
- When you are ready to cook place it into the oven or transfer liquids and garlic to an electric roaster (brisket fat side up).
- Roast at 300 degrees covered for approximately 40 minutes per pound. I roasted mine for 8 hours. It was literally falling apart when it came out of the roasting pan. If I was to do this again (and I will) I would NOT use the rack so it would sit down even more into the marinade.
Recipes:
Complete Steak Dinner In The Crockpot
Loaded Chicken and Potatoes Casserole
Crockpot Honey Pork and Apples
Melissa is a soccer mom who has been married to her best friend for 21 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
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I will try this for sure, as here in Texas everyone wants to kill the Brisket with smoke .
I will let you know how it turns out
thanks !!
Yes, I love this is smokeless! Many recipes call for liquid smoke but that isn’t for me.
If I have two briskets totaling 7 1/2 lbs, how long should I cook. Will two cook differently than if I had one 7 lb?
I would suggest cooking it 3-4 hours. Test for doneness to be sure it is cooked through. Two different brisket totally 7 lb shouldn’t effect but it may cook quicker. I would check at 2 hours to be safe.
I have “slow cooked” 2 8+lb briskets for a day and a half at 200 degrees for Easter 2 years ago and it turned out so good. Put them in a big foil pan together and throw some sliced onions, mushrooms (if you want) and BBQ sauce, etc. (DON’T open the oven either! lol). SO much juice,
I served some sweet Hawaiian buns, condiments like pickles etc, salads, mac & cheese, cheesy potatoes, anything adults and kids can shove in their faces. So good and filling! Then came all the desserts…..holy cow! YUM!
Is this something than can go in a crockpot if so how long? Or better in oven as directed?
Marinating now ?
Yes, it can! I almost made it in the slow cooker. You can adapt from this recipe.
https://www.stockpilingmoms.com/2016/11/easy-slow-cooker-brisket-recipe/
Any suggestions on cook time, when feeding a crowd, 30 lbs of brisket, and cooking in a larger roaster?
What size roaster are you using?
It will be 2 electric roaster with a maximum capacity of 26 lbs each.
I’m lookong to do the same. How did it work out?
So I need to pout extra salt and pepper?
You can! Also you can salt and pepper after.
That brisket will marinade way better in a large zip lock or any food grade plastic bags that’ll fit your roast. Be sure to squeeze the air out as you close the bag and while in fridge give a turn 2 or 3 times in that 48hr marinade.
I’d definitely let meat rest at room temperature after removing from refrigerator an hour before placing in the oven or which ever method you decide to cook with.
My brisket is almost 4lbs (it’s just my husband and I) how long should I cook it? About 1.5hrs??
I would go with that!
Hello, I would like to make this brisket with the marinade you have in your recipe. I would like to make it in the crock pot but using this marinade and not the crock pot recipe link that you posted. Is it ok to make in a crock pot using your marinade recipe? Thanks!
Cindy
Yes, that is no problem! I would go 10+ hours in the slow cooker!
If I’m doing the slow cooker and using this marinade but the brisket is 3 lb- how should I cut down the marinade ingredients?
I made this brisket recipe yesterday and it was a huge hit with my family. It was so easy and I did have all the ingredients at home. We ended up eating it as chopped beef sandwiches! So yummy! Thank you for the recipe!
That is awesome! So glad you enjoyed it!
Loved the recipe! I just have one question. Is the tbs of mustard powder or jarred? I used powder and came out great. Would appreciate if you could clarify. My first really tender brisket. Cooked in electric pressure cooker for 90 min. Did brush fat side with homemade BBQ sauce from another recipe. It went so well with your wonderful marinade.
Thank you so much for your time.
I used jarred. (Prepared)
Made this recipe over the weekend for brisket tacos (slightly altered the ingredients) and it is some of the best brisket we have ever eaten! Well done (not the meat, the recipe ;-))
Having 15 for Thanksgiving dinner. I am so excited to try this. I have never cooked a brisket before. I will definitely let you know how it turns out. Thank you for the recipe!!
You will LOVE it! It is my favorite!
When you save covered – are you covering the brisket with foil or just putting the lid on your roaster?
Thanks
Covered with foil when I marinated and covered with the roasting lid when I cooked it.
How big is a 10-lb brisket (flat cut)? i.e., length and width? I’m worried that it won’t fit into my roast pan.
I would measure you pan and then the roast at the store to be safe.
I am having my friends over for dinner and am going to try this recipe. You made yours with mashed potatoes. Are the juices from the meat good for thickening to make gravy? I
I am going to cook this Sunday for dinner with my friends. You mentioned you served it with mashed potatoes Does the meat have a lot of dripping s to make gravy?
Yes I had plenty!
I’m going to try this for Christmas dinner. I bought an 18 lb whole brisket at Costco where one end is much thicker than the rest of the piece. Should I cut it up before roasting or should I leave it whole?
I would leave it whole and you can always have a variety of doneness for those who like rare meat (like me).
I’m sorry to ask what might be a silly question, but when you roast it, say in a Dutch oven, do you roast the meat with the marinade? Or do you drain the marinade off and roast the meat without the liquid?
You don’t drain it. I am sorry for my earlier response. I didn’t realize that you meant before serving. I always drain the liquids after and then let it rest and then serve.
The seventh bullet point in the direction say to transfer the liquid and garlic to the roasting pan, yet your response says to drain it? I’m confused, do you cook with the marinade or not?
Oh my goodness you don’t drain it! I totally had a brain fart! So sorry! You don’t drain it.
Great. Thank you for the clarification. Perfect timing as I am cooking mine tomorrow.
Hello. Most interesting and will try it out this week. In the narrative before the actual recipe you recommend cutting the roast with the grain (“Be sure to let your brisket rest before you trim the fat off and cut up (with the grain) or shred for serving.”). Is this correct, because many roast recipes recommend cutting against the grain particularly for tough cuts. Thanks looking forward to trying it.
I have always been told to cut with the grain. This is a melt in your mouth cut of meat so I can’t imagine that it would effect it.
If I cook this in an elec roaster, should I put foil over the top then put lid on or just use lid no foil. Thanks
No foil 🙂
As a Jew, briskets are traditional for Passover, we know brisket, ask mom. My one suggestion everyone should follow is make it a day ahead, refrigerate, then next day remove fat, slice and reheat with gravy for one hour . It will even be better I promise you.
If i am using an aluminum roasting pan, do i cook covered with foil
Yes! 🙂
Silly question… but when roasting you stated to place it fat up???? Just asking because my husband has always done it fat down and we’re trying to come to an agreement…
Fat side up because as you cook it the idea is that the fat melts through the meat and bastes your meat and give is additional flavor. You are welcome to do either but I always do fat side up for a brisket personally.