READY IN 1+ days

Bangin' Smokey Beef Brisket

Read Reviews (22)

"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." — Micki

Directions

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.
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.
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.
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).

Kitchen-Friendly View

PREP 5 mins
COOK 5 hrs
READY IN 1 day 5 hrs 5 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 28, 2011

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 shredded it, added some of my favorite tangy bbq sauce and returned it to the oven to heat through. This made it great for us--my 5 yr. old loved it too. Yum!

—Lisa H

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Most Helpful Critical Review

May 12, 2012

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.

—JARRIE

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28 Ratings

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Aug 08, 2011

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.

—RM

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Aug 31, 2011

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 recipe again!!

—jazzynana

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Jan 05, 2012

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.

—Mike

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Jan 09, 2012

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?

—Joseph Ditt

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Aug 28, 2011

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

—Debbie

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Jul 10, 2011

THIS RECIPE SOUNDS AWESOME JUST BOUGHT A BEEF BRISKET TOO THE OTHER DAY

—debbie

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Nutrition

Calories
231 kcal
12%

Carbohydrates
3.6 g
1%

Cholesterol
47 mg
16%

Fat
17.8 g
27%

Fiber
0.4 g
1%

Protein
12.2 g
24%

Sodium
682 mg
27%

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

Nutritional Information

Bangin' Smokey Beef Brisket

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 231
Calories from Fat: 160

% Daily Value *
Total Fat 17.8g 27 %
Saturated Fat 6.5g 32 %
Cholesterol 47mg 16 %
Sodium 682mg 27 %
** Potassium 190mg 5 %
Total Carbohydrates 3.6g 1 %
Dietary Fiber 0.4g 1 %
Protein 12.2g 24 %
** Sugars 1.1g
** Vitamin A < 1 %
** Vitamin C 3 %
Calcium 2 %
Iron 14 %
** Thiamin 4 %
** Niacin 24 %
** Vitamin B6 13 %
** Magnesium 5 %
** Folate 5 %

* 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.