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Barbecued Beef Brisket Recipe
Barbecued Beef Brisket Recipe photo by Taste of Home

Barbecued Beef Brisket Recipe

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A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. —Bettye Miller, Oklahoma City, Oklahoma
TOTAL TIME: Prep: 20 min. Grill: 2-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Grill: 2-1/4 hours
MAKES: 6 servings

Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup
  • 1/4 cup water
  • 1/4 cup cider vinegar
  • 1/4 cup canola oil
  • 3 tablespoons dark corn syrup
  • 2 tablespoons prepared mustard
  • 1 tablespoon prepared horseradish
  • 1 garlic clove, minced
  • BRISKET:
  • 2 tablespoons canola oil
  • 1 fresh beef brisket (2 to 2-1/2 pounds), trimmed

Nutritional Facts

4 ounces equals 437 calories, 20 g fat (4 g saturated fat), 64 mg cholesterol, 392 mg sodium, 32 g carbohydrate, trace fiber, 31 g protein.

Directions

  1. In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan.
  2. In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil.
  3. Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender.
  4. Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce. Yield: 6 servings.
Originally published as Barbecued Beef Brisket in Country Woman July/August 2001, p33

Nutritional Facts

4 ounces equals 437 calories, 20 g fat (4 g saturated fat), 64 mg cholesterol, 392 mg sodium, 32 g carbohydrate, trace fiber, 31 g protein.

Light-Bodied Red Wine

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

Reviews for Barbecued Beef Brisket

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MY REVIEW
Reviewed May. 30, 2012

"I wanted to make brisket for Memorial Day but had never made it before. So I tried this recipe a week before on a small piece of brisket. My family loved it. So I made 10 lbs. of brisket with this recipe for Memorial Day. Everyone loved it! But I made a few changes to the sauce...I didn't use horseradish. I added about 3 Tbs. Worcestershire sauce and 3 Tbs. Frank's Red Hot Sauce and 1/4 cup apple sauce. I put everything in a blender instead of heating it. Then poured it on the brisket and baked it. It was delicious and will definitely make it again. I also used the sauce to bake chicken breasts in and they came out delicious. Definitely recommend this recipe!"

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