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Barbecue-Style Beef Brisket Recipe

Barbecue-Style Beef Brisket Recipe

“This simple brisket recipe never fails me,” notes Joan Hallford of North Richland Hills, Texas. “I always hope there will be a few slices left over for sandwiches the next day.”
TOTAL TIME: Prep: 20 min. Bake: 3-1/2 hours YIELD:20 servings

Ingredients

  • 1 tablespoon all-purpose flour
  • 1 fresh beef brisket (5 pounds)
  • 2 to 4 teaspoons Liquid Smoke, optional
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon pepper
  • 1 cup chili sauce
  • 1/4 cup barbecue sauce

Directions

  • 1. Place flour in a large oven roasting bag; shake to coat bag. Rub brisket with Liquid Smoke if desired, celery seed and pepper; place in bag. Place in a roasting pan. Combine chili sauce and barbecue sauce; pour over brisket. Seal bag.
  • 2. With a knife, cut six 1/2-in. slits in top of bag. Bake at 325° for 3-1/2 to 4 hours or until meat is tender. Let stand for 5 minutes. Carefully remove brisket from bag. Thinly slice meat across the grain. Yield: 16-20 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts

3 cooked beef: 159 calories, 5g fat (2g saturated fat), 48mg cholesterol, 250mg sodium, 4g carbohydrate (3g sugars, 0g fiber), 23g protein Diabetic Exchanges: 3 lean meat.

Reviews for Barbecue-Style Beef Brisket

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MY REVIEW
Shebabubbly
Reviewed Jul. 9, 2013 Edited Jun. 23, 2015

"This is my first time cooking a brisket and it turned out real well. I will used this again and maybe put more barbecue sauce in the recipe.I liked it the most because it was so easy."

MY REVIEW
Schmiedt
Reviewed May. 1, 2013

"Family of very different palates all loved this one. Will be making it again and for years to come. So easy!"

MY REVIEW
wlinsley
Reviewed Oct. 4, 2010

"This came out so good I can't find words to describe. This was resaurant quality good and it came from my oven!! Hightly recomend. Plus, it was fatastically easy!"

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Wine Pairings

Light-Bodied Red Wine

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