Texas Brisket

Texas Brisket


"This is a really easy BBQ brisket recipe that I got from Texas. There are only 3 ingredients besides the brisket, and it turns out really tender. Better with a brisket that is not too closely trimmed."
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7 h 15 m servings 877 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 877 kcal
  • 44%
  • Fat:
  • 75.3 g
  • 116%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 933 mg
  • 37%

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.

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  • Prep

  • Cook

  • Ready In

  1. Line a shallow roasting pan with aluminum foil. Place the brisket on the foil. Stir together the steak sauce, liquid smoke, and ketchup. Pour half of the mixture over the brisket, then turn the meat over, and pour sauce over the other side. Wrap tightly in a double layer of aluminum foil. Refrigerate for at least 24 hours.
  2. Preheat the oven to 250 degrees F (120 degrees C). Let the roast stand at room temperature while the oven preheats to take off some of the chill.
  3. Bake for 6 or 7 hours in the preheated oven. You can leave it in even longer if you turn the oven down to 200 degrees F (95 degrees C). Remove brisket from the oven, and slice across the grain. Return to the roasting pan, and serve with sauce.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 16 Ratings

Most helpful positive review

FYI to those of you that didn't already know this make sure the fat side of the Brisket is up when cooking helps keep it nice and tender.

Most helpful critical review

This is really bad. Had to throw it all out.

FYI to those of you that didn't already know this make sure the fat side of the Brisket is up when cooking helps keep it nice and tender.

My whole family really enjoyed this one. Next time I will cut the cooking time down about an hour and a half to two hours though. Although it a little too done for our taste, we still liked it...

This was a really easy recipe. I used Stubb's sauces(made in Austin, Tx) and my husband absolutely loved it! He keeps asking me when we are going to have that brisket again.

This is really bad. Had to throw it all out.

Really good recipe. I tried A1 sauce with it (along with a drop or two of beer) and it worked well.

Really good, it might be a good idea to get creative with the sauce.. depending on what you like. This one was good though

This is an amazing recipe! The Brisket just fell apart it was so tender and the flavor was incredible

Excellant-easy recipe and satisfied 2 transplanted Texans. I marinated for 18 hours, cooked for 6 hours, fall off the bone tender. But, the liquid smoke does create a strong smell. The house sme...

I went to a banquet last night and they served this recipe of Texas Brisket. On the first bite I was impressed and asked the woman who perpared it where I can find the recipe! It is amazing an...