Brisket with BBQ Sauce Recipe

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Most Helpful Positive Review

Nov 30, 2008

**EVERYONE SHOULD MAKE THIS RECIPE** Every single one of my 35 guests raved about this fantastic dinner. It melted in your mouth. I marinated for 10 hrs in the fridge, then cooked on LOW in a crock pot/slow cooker for alsmot 12 hours. Then added the bbq sauce mixture (made a double batch so it was sloppy & juicy-hubby likes it that way!)& put it back in the slow cooker for another 1 or 2 hours. Served on soft rolls. I will make this again & again. (to serve 35 people I made 3 9 pd briskets) along with a bunch of other sides. THANK YOU!!!

—Lisa Marie

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Most Helpful Critical Review

Jan 24, 2005

Bought a HUGE brisket from Sam's Club so cut it in half and put spices and liquid smoke over both pieces. Baked one piece using the sauce and one without and have to say I prefer the meat without the sauce as I felt it overpowered the flavor of the meat. Meat on its own was tender, moist, and tasty. If I make the sauce again I'd add less to the meat that final hour and serve remainder on the side to people can add according to preference.

—DEB

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470 Ratings

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Jul 09, 2003

Believe it or not, I thought this tasted better WITHOUT the last step of adding the BBQ sauce/cooking for the extra hour--here's why; After being cooked at 275 degrees for 1 hr per lb., the meat sliced beautifully and tasted moist and flavorful. After adding the BBQ sauce and cooking for another hour, the meat was more like pulled pork, which tasted ordinary--even my picky 5 year old daughter preferred it w/o the sauce!. Note: I rubbed in 2 1/2 Tbsp of Wright's liquid smoke into the meat; my dry rub was 2 1/2 teasp Kosher salt, 1/2 teasp freshly ground pepper, 2 teasp onion POWDER, and 1 1/2 teasp garlic POWDER--combined in a small bowl then rubbed into the meat. I will use this recipe again for sandwiches, or any other use requiring cooked meat--really tasty!!

—LIZALOUISE

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Dec 31, 2003

Great stuff, am making again. Reccomendations: Don't worry about the celery salt. Also after cooking take out of the oven and let sit for an 45 minutes to re-absorb the juices before cutting and adding sauce. Also when initial slicing, slice across the grain of the meat.

—JOY_TURNER

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Apr 18, 2006

This is our favorite oven-baked brisket recipe. The meat is moist and tender and the flavor goes well with the sauce...which is now my favorite BBQ sauce. We've used this recipe several times and have two ways of finishing the brisket. If my husband is home (he's the grill-man) I use less liquid smoke and have him throw the brisket on the grill with either hickory or mesquite chunks during the last 1/3 of the cooking time. This gives the meat a nice brown grilled texture and flavor and adds a bit of smoke flavor to the meat. If he's not home I double the liquid smoke and remove the foil during the last 10-15 minutes of cooking after slicing and adding sauce to caramelize the sauce a bit...makes it richer on top of the meat. We always double or triple the sauce and serve the extra on the side. I find that the sauce has better flavor if made the day before the brisket and left to sit in the refrigerator overnight...lets the flavors mingle.

—MONKAREE

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Mar 27, 2007

I made this in a crock pot for Super Bowl XLI. I used the modified instructions that were listed by member "TLQUICK". It was a delight before adding the barbecue sauce and made better after the addition of the sauce. It has a zesty, smoky, buttery taste. I served it on petite Kaiser rolls. It tasted like I put a lot of work into it but the recipe was low maintenance. UPDATE: I made it a second time and tried cutting the recipe in half. It didn't work out very well. Don't scale it down.

—Ubiquity

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Feb 01, 2004

This has become our favorite family dinner. By preparing the meat the night before and cooking all day in the slow cooker, it makes a great weekday dinner. I always make enough for leftovers. Note - I use garlic powder rather than garlic salt in preparing the meat. The first time I made it with both onion and garlic salt, it came out too salty for our taste.

—EMILY MASSEY

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Aug 13, 2003

Hey Cathy...those of us from West Texas know a good brisket recipe when we see it...and no one knows how to prepare them any better. My favorite food is brisket sandwiches with mustard and cheese..(may sound odd, but it's sooo good.) Definitely marinate this overnight so the flavors are absorbed by the meat. I cook mine in a reynold's turkey bag. What a great recipes. Thanks so much!!

—JOSIE

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Nutrition

Calories
560 kcal
28%

Carbohydrates
9.3 g
3%

Cholesterol
133 mg
44%

Fat
42.3 g
65%

Fiber
0.2 g
< 1%

Protein
34.1 g
68%

Sodium
1613 mg
65%

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

Nutritional Information

Brisket with BBQ Sauce

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 560
** Calories from Fat: 381

% Daily Value *
** Total Fat 42.3g 65 %
** Saturated Fat 16.4g 82 %
** Cholesterol 133mg 44 %
** Sodium 1613mg 65 %
** Potassium 644mg 18 %
** Total Carbohydrates 9.3g 3 %
** Dietary Fiber 0.2g < 1 %
** Protein 34.1g 68 %
** Sugars 7.8g
** Vitamin A 7 %
** Vitamin C 7 %
** Calcium 3 %
** Iron 35 %
** Thiamin 19 %
** Niacin 101 %
** Vitamin B6 49 %
** Magnesium 15 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.