Brisket with BBQ Sauce Recipe -
Brisket with BBQ Sauce Recipe
  • READY IN 14+ hrs

Brisket with BBQ Sauce

Recipe by  

"After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor."

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Ingredients Edit and Save

Original recipe makes 8 to 10 Change Servings
  • PREP

    10 mins
  • COOK

    6 hrs

    14 hrs 10 mins


  1. Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
  2. Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
  3. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
  4. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Kitchen-Friendly View


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Reviews More Reviews

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!!!

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.

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!!

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.

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.

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.

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.

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!!


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  • 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.

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