Oklahoma Brisket Recipe - Allrecipes.com
Oklahoma Brisket Recipe
  • READY IN 4+ hrs

Oklahoma Brisket

Recipe by  

"This is absolutely fabulous and so easy. Brisket that isn't dried out can be so good. The bar-b-que sauce is also wonderful and can be used for other meat dishes."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    4 hrs

    4 hrs 30 mins


  1. Preheat the oven to 300 degrees F (150 degrees C). Season the brisket all over with seasoned salt, and place in a roasting pan. Pour the apple juice over it, and cover tightly with aluminum foil.
  2. Roast the brisket for 3 hours in the preheated oven. Don't peek.
  3. Prepare a grill for low heat. In a small bowl, stir together the honey and soy sauce, and season with seasoned salt.
  4. When the roast comes out of the oven, place it on the preheated grill. Grill for 30 minutes, turning frequently and basting with the honey sauce.
  5. Meanwhile, in a saucepan over low heat, make a barbeque sauce by combining the ketchup, brown sugar, Worcestershire sauce, cider vinegar, seasoned salt, and garlic powder. Cook and stir over low heat for 15 minutes without allowing the sauce to boil. If you boil the sauce, it becomes very vinegary.
  6. Let the brisket rest for about 10 minutes after it comes off the grill. Slice and serve with the barbeque sauce.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jun 19, 2007

This is an excellent recipe. The meat was juicy, and delicious. I would suggest cooking the brisket with fat side up, since the recipe didn't indicate. I also added some bourbon to the glaze which gave it a bold flavor. If you follow this recipe and pay attention to detail you should have no problem creating a delicious meal for your family or friends. I'd recommend this recipe to anyone. Thanks - Kevin from Dallas, Tx.

Most Helpful Critical Review
Sep 24, 2007

The brisket looked and smelled great until I put it on the grill. I was too busy getting the BBQ sauce together to realize it was burning. I would recommend skipping the BBQ sauce (it was terribly vinegary tasting - even without boiling it ) and using your favorite BBQ sauce. And keep a close eye on the grill with a spray bottle of water handy to put out flames. We ended up chopping up the non-charred meat for beef BBQ. Bummer. Also, if you didn't know, a 5 pound brisket is about $25.

Jul 04, 2006

superb!followed to the mark,except the bar bq sauce didnt make,but the honey/soy sauce glaze scrumptous,and brisket out of the oven so tender and moist pushe a finger down on it and it fell apart.thanx for a good recipe susan,will cook many more times.

Jul 10, 2005

This was "oh so easy!" I had never cooked a brisket before, but this one turned very good, tender and flavorful. The glaze on the grill was very nice, and the sauce to serve with the meat was great.

May 01, 2006

This is good. Dang tasty. In fact. it's almost too much flavour. You need some serious beer or Dr. Pepper to wash this down. I have made this now three times and it's always good. You can use apple juice instead of apple cider (the recipe is confusing here). I served it sliced and smothered with sauce on white-trash sesame seed burger buns for that southern BBQ (tailgate party) flavour. For side dishes I served a vinegar-based coleslaw and homefries (done in the oven). Brilliant. Will triple this recipe and have a -kicker BBQ this summer.

Jul 04, 2006

Being a grill person of the highest order, I have to say this simple recipe is extremely good, but I made a simple modification. I cooked in the oven as directed with the season salt and apple vinegar, and used my own bbq sauce as it was a known to me flavor. The meat was super moist, tender and very flavorful. A simple no brainer that will make you look like a top chef. Thanks Oklahoma, crstone, MS

Sep 11, 2008

Yummers! This was my first time making brisket - a total hit with my family! I stuck to the recipe, my seasoning of choice was Montreal Steak Grill Mates by Mccormick. I had a smaller brisket (almost 3 pounds) and didn't cut down my roasting/grill time... it didn't burn, but was a little overcooked. Still, the flavor of the honey "crust" was wonderful and my whole family loved the sauce as well! I'll make this over and over.

Aug 27, 2007

I cook brisket every way you can...and I think this is a super easy delicious way to git 'r done. :) Great recipe!


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  • Calories
  • 615 kcal
  • 31%
  • Carbohydrates
  • 35.6 g
  • 11%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 39.2 g
  • 60%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 799 mg
  • 32%

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

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