Baked Barbecued Beef Brisket Recipe

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


  • 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

Nutritional Facts

4 ounce-weight: 239 calories, 7g fat (2g saturated fat), 64mg cholesterol, 625mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 starch.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Barbecued Beef Brisket in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p234

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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