Easy Texas BBQ Brisket Recipe
Easy Texas BBQ Brisket Recipe photo by Taste of Home

Easy Texas BBQ Brisket Recipe

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Mom came to visit and told me my brisket was even better than the version we used to eat back in Texas. Use the leftovers for sandwiches and tacos. —Audra Rorick, Blanca, Colorado
TOTAL TIME: Prep: 15 min. + marinating Bake: 4 hours + standing
MAKES:10 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + marinating Bake: 4 hours + standing
MAKES: 10 servings


  • 2 tablespoons packed brown sugar
  • 1 tablespoon salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground mustard
  • 1 tablespoon smoked paprika
  • 1 tablespoon pepper
  • 2 fresh beef briskets (3-1/2 pounds each)
  • 1 bottle (10 ounces) Heinz 57 steak sauce
  • 1/2 cup liquid smoke
  • 1/4 cup Worcestershire sauce

Nutritional Facts

6 ounces cooked beef with about 2 tablespoons juices equals 456 calories, 14 g fat (5 g saturated fat), 135 mg cholesterol, 1283 mg sodium, 13 g carbohydrate, 1 g fiber, 66 g protein.


  1. In a small bowl, combine the first seven ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. Cover and refrigerate overnight.
  2. Preheat oven to . 325°Place briskets, fat sides up, in a roasting pan. In a small bowl, combine steak sauce, liquid smoke and Worcestershire sauce; pour over meat.
  3. Cover tightly with foil; bake 4 to 5 hours or until tender. Let stand in juices 15 minutes. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat. Yield: 10 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Easy Texas BBQ Brisket in Taste of Home June/July 2012, p65

Light-Bodied Red Wine

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

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Reviewed Jul. 16, 2015

"Amazing recipe! Lots of flavor!"

Reviewed Sep. 7, 2012

"My family loved this! Even my 4 year old granddaughter!!"

Reviewed Jul. 19, 2012

"Fabulous recipe!"

Reviewed Jul. 15, 2012

"I modified the recipe by cooking it on a gas grill with indirect heat for about 3 1/2 - 4 hours. My husband's comment was "this tastes like it's from a restaurant!" Mission accomplished."

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