Bangin' Smokey Beef Brisket

Bangin' Smokey Beef Brisket

Made  times
Micki 3

"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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1 d 5 h 5 m servings 231 cals
Serving size has been adjusted!

Original recipe yields 20 servings



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

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.


  • Prep

  • Cook

  • Ready In

  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).


  1. 39 Ratings

Most helpful positive review

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 shr...

Most helpful critical review

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.

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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 shr...

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.

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 reci...

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.

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?

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

This is Micki, who submitted the recipe. Thank you to everyone that left reviews! I wanted to let you all know that the last couple of times I made this, I did not have time to marinate. So I...

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 Hawa...


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