My Best Beef Brisket Recipe -
  • READY IN 14+ hrs

My Best Beef Brisket

Recipe by  

"So tender and delicious! You can also freeze this."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    6 hrs

    14 hrs 5 mins


  1. Place the brisket in a stainless steel or glass container. In a small bowl, stir together broth soy sauce, lemon juice, and liquid smoke; pour over brisket. Place in refrigerator and marinate overnight.
  2. Preheat oven to 325 degrees F (165 degrees C). Remove brisket from marinade and place in a 9x13 inch baking dish. Bake in a preheated oven for 6 hours or until tender.
  3. For the sauce, in a small bowl combine the softened cream cheese and horseradish. Whisk together thoroughly.
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Reviews More Reviews

Most Helpful Positive Review
Jun 23, 2003

I changed this recipe to cook in a crockpot. Use well trimmed brisket or you will have WAY too much fat!! I followed most of the ingredients, but I added Dried onion soup mixes {2}, water to come half up to the meat,and Worstershire sauce. I cooked on high 4 hours and low for as long as everyone got home!!! {3 to 5 hrs} After eating some sliced meat with our dinner, I put the pot in the fridge. The next morning I skimmed all the fat off the top. Later, I also added stew vegies to the liquid {along w/ chopped meat that was left} in order to use everything!!! My whole family loved it!!

Most Helpful Critical Review
Jun 03, 2003

Something is very wrong with this recipe. I'm not sure if it is the temperature of the oven or the number of hours your to cook it for. I started with a 5.25lb cut of brisket. Nothing would cut this meat, it was like leather. It smelled wonderful for the first hour that it cooked. Then I was outside - when I came in the house 4 1/2 hours later (total cooking time 5 1/2 hours) you could smell it had burned. What a dissapointment. (the creamcheese/horseradish sauce is great!)


15 Ratings

Nov 11, 2003

This is a very good and tasty recipe, however the cooking time is far to long. The cooking time should be cut down to 2-2 1/2 hours. The outside of the meat was very hard, inside was dry but tender. I will try this recipe again, but not cook it as long as the original recipe calls for.

Jun 03, 2003

This is a great recipe. The marinade was very tasty. I am glad I read the other reviews because the cooking time is too long. I cooked a 6.25 cut for only 3 hours. I left the fat on and trimmed it off after cooking it. I was very tender.

Feb 11, 2007

I used a 2 lbs. brisket & cut the recipe in half. I marinaded the brisket for 2 days. I then put the brisket & marinade in the crock pot on high for 3 hours. I sliced the brisket thin & put in back in the crockpot so it wouldn't dry out. I accidently added a tbsp of garlic instead of horseradish. After I realized my mistake I added a tbsp of horseradish and it tasted terrific. I didn't have any leftovers & I will be making this again.

May 05, 2005

Very good flavor. I made this in the crockpot just for the ease. I seem to have a problem with getting brisket tender. This fell apart when we sliced it, but was still a little dry. I also added a little red wine and some grill spice. I saved the juices for a soup base for vegetable-beef soup as they were excellent. Hubby loved horseradish sauce.

Jan 25, 2011

I made this recipe as stated EXCEPT for the cooking time. I used a 4.75 lb. brisket and baked for 2 1/2 hours then let rest for 20 minutes before slicing. Since I'd only done a brisket in the crockpot previously, I wasn't sure if I was to cover or leave the meat uncovered during baking. (The recipe didn't say one way or the other.) I covered it the entire time and it was tender and delicious! I think I'd like to experiment with the marinade using chciken, pork or beef ribs. Mmmm.

Sep 29, 2007

I substituted worsheschire sauce for the soy sauce and a roast instead of brisket. After marinating for 24 hours I cooked it on high in crock pot for 3 hours. Tasted WONDERFUL! Made some great leftover dishes too.


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  • Calories
  • 1012 kcal
  • 51%
  • Carbohydrates
  • 3.5 g
  • 1%
  • Cholesterol
  • 238 mg
  • 79%
  • Fat
  • 86.4 g
  • 133%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 52.1 g
  • 104%
  • Sodium
  • 1745 mg
  • 70%

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

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