Tracy Sander's 48 Hour Brisket

Fran Murray


This recipe may take some time, but with the right amount of patience, you will be rewarded with a delicious, tender and tasty brisket!


☆☆☆☆☆ 0 votes

15 Min
6 Hr


  • 3 oz
    liquid smoke flavoring
  • 6 lb
  • ·
    meat tenderizer, seasoned or plain
  • ·
    celery salt
  • ·
    onion salt
  • ·
    garlic salt
  • ·
  • ·
  • ·
    worcestershire sauce
  • 6 oz
    bottle favorite barbeque sauce
  • 2 Tbsp
  • 1/2 c

How to Make Tracy Sander's 48 Hour Brisket


  1. In large 9 x 13 pan, pour a 3 oz. bottle of liquid smoke over about a 6 lb. brisket.
  2. Sprinkle meat with good amount of tenderizer, celery salt, onion salt, and garlic salt.
  3. Cover with foil and refrigerate over-night.
  4. Next day uncover and pour off liquid then discard.
  5. Sprinkle both sides of meat with salt, pepper, Worcestershire sauce , generously.
  6. Cover with new foil. Seal and bake for 5 hours at 275 degrees.
  7. Uncover and pour 6 oz bottle of favorite bbq sauce over meat. Bake 1 hour more.
  8. Remove meat and allow to cool for 1 hour.
  9. The secret is to then chill overnight cool sauce.
  10. Skim off fat. Add 2 T. flour and up to 1/2 c. water to BBQ sauce. Slice meat and pour over meat and reheat. Enjoy!

Printable Recipe Card

About Tracy Sander's 48 Hour Brisket

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free
Other Tags: For Kids, Heirloom

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