Tuesday, October 29, 2013

This brisket is super tender! Enjoy :)


1 (3-4) beef brisket (make sure it’s not corned beef)

3 tablespoons liquid smoke

3 tablespoons Worcestershire

Pepper to taste

Weber Chicago Steak Seasoning

1 cup of your favorite BBQ sauce

Season the brisket on both sides with pepper and steak seasoning.  Place fat side up in a large oven-proof dish.  (I like to use a disposable aluminum pan) On the fat side, pour liquid smoke and Worcestershire sauce over brisket.  Cover tightly with foil and refrigerate for 24 hours.  Bake covered at 250 for 5 hours.  Remove foil and pour BBQ sauce over brisket and bake uncovered at 350 for 1 hour.  Let  it sit about 10 minutes before cutting.



  1. This looks amazing, I think I will make it this weekend! Will it turn out the same color as yours in the center? I don't have a meat thermometer, but after cooking that long, it should be safe to eat, right?

    1. Hi Lindsey, Thank you so much! It will be delicious :) I really need a new picture of the brisket because I promise, It was done...the lighing in the picture wasn't that great. I am not a fan of rare meats at all. Hope you enjoy it! Happy Thanksgiving!!

  2. What temperature do you cook it to before uncovering, adding the barbecue and turning the oven temperature up?

    Thank you! Looks so simple and so delicious!

    I’m wanting to apply this recipe to a 16lb brisket