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Barbecued Beef Brisket

Barbecued Beef Brisket
This tasty brisket conveniently bakes for hours, allowing you lots of time to prepare the rest of the meal. Leftovers make delicious sandwiches.
10-12 ServingsPrep: 30 min. + marinating Bake: 2-1/2 hours + standing

Ingredients

  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon celery salt
  • 1 fresh beef brisket (4 pounds)
  • 3 to 4 teaspoons Liquid Smoke, optional
  • 3 cups water, divided
  • 1 cup ketchup
  • 1/2 cup chopped onion
  • 6 tablespoons Worcestershire sauce, divided
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon pepper
  • 1/2 teaspoon salt

Directions

  • Combine the garlic powder, onion salt and celery salt; rub over
  • brisket. Place in a large resealable plastic bag; sprinkle with
  • Liquid Smoke if desired. Seal bag and turn to coat; refrigerate
  • overnight.
  • For sauce, in a large saucepan, combine 2 cups water, ketchup, onion,
  • 4 tablespoons Worcestershire sauce, brown sugar, vinegar, celery
  • seed, pepper and salt. Bring to a boil. Reduce heat; cover and
  • simmer for 15 minutes, stirring occasionally. Cool; cover and
  • refrigerate.
© Taste of Home 2013

2 of 2

Barbecued Beef Brisket (continued)

Directions (continued)

  • Place the brisket in a Dutch oven; add remaining water and
  • Worcestershire sauce to pan. Cover tightly. Bake at 325° for
  • 1-1/2 hours; drain.
  • Baste with sauce. Bake, uncovered, 1-2 hours longer or until meat is
  • tender. Let stand for 20 minutes; thinly slice across the grain.
  • Yield: 10-12 servings.
Nutrition Facts: 4 ounces equals 239 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 625 mg sodium, 13 g carbohydrate, trace fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013