My Best Beef Brisket

15
Kimber 15

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

14 h 5 m servings 1012 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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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.

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Directions

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  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.

Reviews

15
  1. 15 Ratings

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Most helpful positive review

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 com...

Most helpful critical review

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 cu...

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 com...

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 ten...

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 cu...

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 trim...

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 i...

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 a...

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 ...

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 ...

Wow! My husband usually doesn't rave over dinner, but this one is a winner. A 6 pound brisket baked for 3 hours and left to rest for 1/2 hour before cutting. Perfect!!!! Thank you for sharing th...