Just Your Basic Beef Brisket

Sherry Peyton


This looks daunting since a brisket can come in at 12 lbs, but it's really easy, can be cut down as you wish, but it's great for the big family summer get together. It will feed a tribe! But don't be afraid to make it for a great winter feast indoors. If you like this recipe, visit my site: mybestcookbook.wordpress.com

pinch tips: How to Use a Meat Thermometer





20 Min


12 Hr


8-12 lb
beef brisket
1 bottle
liquid smoke
4 Tbsp
worchestershire sauce
1 large
onion, sliced
3 clove
garlic smashed
1 Tbsp
chipotle powder
lots of salt and pepper

Directions Step-By-Step

Do not trim the brisket. Cut in half and freeze as much as you don't care to use at one time. But do plan on a very very large pan because the juices will be excessive.
Use enough foil, wrapped end to end to encase the entire brisket. If you seal it tight enough it won't leak, but otherwise seal the pan. The idea is to trap the liquid to the meat.
Douse with the liquid smoke. About 1/4 cup at least but don't be afraid. Drizzle with the Worchestershire sauce, sprinkle with plenty of salt and lots of pepper.
Slice an onion top and the garlic and chipotle powder. Seal as tight as you can. Let sit for 30 min. while oven is heating.
Heat oven to 250. This is SLOW cooking. For 12 hours. So start this at night for the next day.
When finished, remove, open and let set for 30 minutes. Cut against the bias into slices. Drizzle with the juice. (You can add bbq sauce or whatever for sandwiches or eat as is.)
you can put leftovers into containers with plenty of juice and freeze. The juices will make it even more tender when defrosted.

About this Recipe

Course/Dish: Beef
Hashtag: #brisket