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smoky beef brisket that people love

(1 rating)
Blue Ribbon Recipe by
Jamie Tarence
Birmingham, AL

When my husband's family lived in Amarillo, Texas, his mom learned to cook this brisket, as it was “the thing” with most hostesses. Brisket is the “King of Roasts” in Amarillo, whereas most of us in the South lean towards pot roasts. Once you cook an Amarillo-style oven brisket, you'll be hooked. It's fork-tender with a big smoky flavor (Liquid Smoke does the trick). Worcestershire and a 3-salt rub add even more complexity to the meat. Serve with red and white BBQ sauces at your next party and watch guests RAVE! For more great recipes, please visit xoxo~Jamie

Blue Ribbon Recipe

Tender and juicy, you'll find excuses to make this smoky beef brisket. Slice it and use it on a sandwich. It can be diced and used in chili. Shred for tacos or nachos. Jamie is right, people will love this brisket. Marinating the brisket before slow roasting allows the flavors to really soak into the meat.

— The Test Kitchen @kitchencrew
(1 rating)
yield 12 serving(s)
prep time 10 Min
cook time 7 Hr
method Roast

Ingredients For smoky beef brisket that people love

  • 4-5 lb
    beef brisket (be sure to buy a flat cut beef brisket, not corned beef brisket)
  • 1 bottle
    (4 oz) liquid smoke (natural hickory smoke, original recipe)
  • 1/4 c
    Worcestershire sauce
  • 1 Tbsp
    onion salt
  • 1 Tbsp
    celery salt
  • 1 Tbsp
    garlic salt

How To Make smoky beef brisket that people love

  • Rubbing the brisket with seasoning.
    THE DAY BEFORE COOKING: Marinate the brisket. Place brisket on foil or parchment. Rub all sides generously with onion, garlic, and celery salts.
  • Seasoned brisket and marinade in a resealable container.
    Place brisket in large Tupperware or heavy-duty freezer bag (large enough to seal). Pour liquid smoke and Worcestershire over brisket. Seal bag or close Tupperware.
  • Brisket marinating in the fridge.
    Marinate for 24 hours or overnight, turning occasionally to distribute marinade on all sides.
  • Brisket placed in a roasting pan.
    DAY OF COOKING: Preheat oven to 300 degrees (or 225 for brisket less than 4 lbs). Line rimmed cookie sheet or roasting pan with heavy-duty foil. Place brisket down in the pan, fat side up.
  • Pan covered in aluminum foil.
    Cover the entire pan with heavy-duty foil, sealing the edges tightly.
  • Brisket baking in the oven.
    Cook for one hour at 300F then 6-7 hours at 250F. This gets the oven going and the heat at a good level before adjusting. For smaller briskets (less than 4lbs) cook at 225F for 7-8 hours.
  • Foil removed from the roasting pan.
    Remove from oven CAREFULLY so as not to spill juices from the pan. Allow to sit at least 30 minutes before removing the foil.
  • Fat layer removed from the brisket.
    Unwrap foil; scrape the fat layer off and discard.
  • Slices of Smoky Beef Brisket on a plate.
    Pull brisket into shreds or cut it into pieces with kitchen shears. Pour au jus over meat; cover and keep warm until serving.
  • 10
    To freeze, make the brisket up to the point of baking, and freeze in the marinade in an airtight freezer bag. Thaw 2-3 days before cooking. Cook as directed.
  • 11
    For large briskets (4 or more pounds), I put the brisket in the oven super early in the morning so that it will have at least 8 hours to cook. I’ve also put the brisket in the oven just before bedtime and cooked it all night. Long, low and slow bake time is key to breaking down the meat and making it fork-tender.