Midwest Brisket

Midwest Brisket

28
APRILP 0

"This is a recipe I got from my aunt and her family, it is time consuming but worth it. For a different size brisket, just bake 1 hour per pound."
Saved
Save
I Made it Rate it Share Print

Ingredients

13 h servings 1285 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 1285 kcal
  • 64%
  • Fat:
  • 109.9 g
  • 169%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 64.7 g
  • 129%
  • Cholesterol:
  • 276 mg
  • 92%
  • Sodium:
  • 2169 mg
  • 87%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Cook

  • Ready In

  1. Combine liquid smoke, Worcestershire, garlic salt, onion and celery seed in small bowl. Place brisket in shallow non-metal dish, fatty side down. Pour marinade over meat; cover and refrigerate 8 hours or overnight.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Remove meat from marinade and place in an ovenproof pan. Roast, fatty side up, 5 hours, until tender.

Reviews

28
  1. 39 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Loved this recipe. The Brisket was very flavorful. I put the brisket in the crock pot after marinating. I decided to cook in the crock pot since everything drys out in the oven so quickly in C...

Most helpful critical review

Sorry to rate so low, but just didn't work for me flavor wise.

Loved this recipe. The Brisket was very flavorful. I put the brisket in the crock pot after marinating. I decided to cook in the crock pot since everything drys out in the oven so quickly in C...

Good Lord!! Am I just this hungry or is this actually this tasty?! I think a little of both. I followed the recipe as written until it came time to cook it. I cooked it for 5 hours in my slo...

Recipe did not say whether to roast covered or not. I "tented" with aluminum foil as a compromise. My brisket was only 4 Lbs. so I cooked 1 hour less. I should have checked at 3-1/2 hours;it w...

Excellent blend of flavors. I had an 8 lb brisket so I almost doubled the marinade. I decided to "stab" the brisket with a sharp carving fork and then a sharp knife to allow the flavor of the...

My brisket was closer to 12 lbs., but I had to cut it in half to fit it in my roasting pan. I did triple the marinade because there was SOOO much brisket. I covered it with foil (and sealed it...

this is a great recipe! i realized i didn't have any garlic salt for the marinade, so i chopped up some fresh garlic and it worked just as well... the house smelled so good the whole time it w...

Delicious! The only thing I would add is that be sure to cover when roasting in the oven (the instructions don't specify this) and add just a bit of water to the pan before roasting, also.

Wonderful flavor! We cooked it at 250 for 6 hours and it was perfect. Thanks!

I served a 10lb brisket at my last cookout and it was a big success. It'll leave a very dirty pan, though.