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The Best Beef Brisket You Will Ever Eat

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The Best Beef Brisket You Will Ever Eat! This is perfect for holiday's and special occasions.

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.

5 from 1 vote
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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.

Course Main
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings 10
Author Melissa Jennings

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

  1. Pour beef broth into a pan.
  2. In a bowl combine Worcestershire sauce, mustard, soy sauce, onion powder and lemon juice and whisk together.
  3. Pour into beef broth and stir.
  4. Add your chopped garlic.
  5. Finally add your beef brisket fat side up and pour some of the marinade on the top of the fat.
  6. Cover with foil and place in your fridge and marinate your beef brisket for 24-48 hours.
  7. When you are ready to cook place it into the oven or transfer liquids and garlic to an electric roaster (brisket fat side up).
  8. 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.

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Crockpot Honey Pork and Apples

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Comments

  1. 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 !!

    Reply

    • 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.

      Reply


    • 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!

      Reply

  5. 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.

    Reply

    • 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.

      Reply

  7. 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

    Reply


  8. 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!

    Reply


  9. 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.

    Reply


  10. 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 ;-))

    Reply

  11. 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!!

    Reply


  13. 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.

    Reply

  14. 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

    Reply

  15. 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?

    Reply

  16. 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?

    Reply

    • I would leave it whole and you can always have a variety of doneness for those who like rare meat (like me).

      Reply

  17. 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?

    Reply

    • 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.

      Reply

      • 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?

        Reply

  18. 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.

    Reply

    • 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.

      Reply


  20. 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.

    Reply

  22. 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…

    Reply

    • 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.

      Reply

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