Bangin' Smokey Beef Brisket Recipe - Allrecipes.com
Bangin' Smokey Beef Brisket Recipe
  • READY IN 1+ days

Bangin' Smokey Beef Brisket

Recipe by  

"Marinated for 24 hours, then slow-cooked in the oven with beer. YUM! For leftover sandwiches, just add a really good BBQ sauce, (not too much... just enough to bind) to the brisket and put it on a really good toasted roll and top with coleslaw! Serve with your favorite beer."

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Ingredients Edit and Save

Original recipe makes 1 5-pound brisket Change Servings
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Directions

  1. Whisk together the beef broth, 2 tablespoons of liquid smoke, 1/4 cup Worcestershire sauce, garlic salt, and onion powder in a bowl, and pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Turn the bag over a few times to ensure the meat is evenly marinated.
  2. Preheat an oven to 275 degrees F (135 degrees C). Place the garlic, 1 tablespoon liquid smoke, and 1 tablespoon Worcestershire sauce in a 9x13-inch baking dish. Pour in the beer.
  3. Remove the brisket from the marinade, and shake off excess. Place the brisket into the baking dish, and top with onion rings. Cover the dish tightly with aluminum foil, and discard the remaining marinade.
  4. Bake in the preheated oven until very tender, about 5 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 5 hrs
  • READY IN 1 day 5 hrs 5 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 28, 2011

This was really good and I followed the recipe until the end. Upon tasting it, the texture was really tender, but the flavor was a little more "roast like". To suit my taste for brisket, I shredded it, added some of my favorite tangy bbq sauce and returned it to the oven to heat through. This made it great for us--my 5 yr. old loved it too. Yum!

 
Most Helpful Critical Review
May 12, 2012

We thought that this meat didn't really have a lot of flavor on its own without BBQ sauce. We were kind of disappointed, as it smelled fantastic cooking. I did do the full 24 hour marinade, too.

 
Aug 08, 2011

This was very easy to make and a hit with the family. Used BullsEye BBQ sauce instead of smoke flavouring which I added to the beer before braising.

 
Aug 31, 2011

My family loved this recipe. It was not only easy but was moist and flavorful. I did add BBQ sauce when cooking the brisket as suggested by another viewer. Will definitely be making this recipe again!!

 
Jan 05, 2012

Perfectly tender, used newcastle for the beer and it turned out amazing. Definitely go above and beyond on the amount of onions because they're so delicious after they cook in the juices.

 
Aug 28, 2011

You can also shred the brisket, roll in a corn tortilla and fry until golden

 
Jan 09, 2012

Never cooked a brisket before- but I will be doing more again- this was an easy recipe and a great meal for the week! I wonder if I can incorporate potatoes, carrots and such to the recipe?

 
Nov 21, 2011

Wonderful! I was only able to marinate for 20 hours, I cut the fat cap off before baking, which was risky because it could have ended up being tough. Was fall apart tender! I sliced some Hawaiian rolls in half, placed the meat and onion on, drizzled on our favorite BBQ sauce and placed the tops back on. Going into regular roation at our house. Thanks for the recipe!

 

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Nutrition

  • Calories
  • 231 kcal
  • 12%
  • Carbohydrates
  • 3.6 g
  • 1%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 12.2 g
  • 24%
  • Sodium
  • 682 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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