Louisiana Barbecue Brisket Recipe
Louisiana Barbecue Brisket Recipe photo by Taste of Home
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Louisiana Barbecue Brisket Recipe

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Turn to this dish when you need a special entree to feed a crowd. Don't be deterred by the length of this has many make-ahead steps. Plus, it grills unattended for hours, so there's no last-minute fuss.—Allan Stackhouse, Jennings, Louisiana
TOTAL TIME: Prep: 20 min. + marinating Grill: 4 hours
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 4 hours
MAKES: 12-16 servings


  • 3 tablespoons paprika
  • 2 teaspoons each salt, garlic powder and pepper
  • 1 teaspoon each cayenne pepper, dried oregano and ground mustard
  • 1/2 teaspoon chili powder
  • 1 fresh beef brisket (4 to 6 pounds)
  • 2 cups ketchup
  • 1 cup packed brown sugar
  • 1 cup unsweetened pineapple juice
  • 2/3 cup light corn syrup
  • 1/2 cup finely chopped onion
  • 1/2 cup apple juice
  • 1/4 cup chili powder
  • 2 to 4 tablespoons hot pepper sauce
  • 4 teaspoons Worcestershire sauce
  • 1 to 4 teaspoons Liquid Smoke, optional

Nutritional Facts

1 each: 217 calories, 5g fat (2g saturated fat), 48mg cholesterol, 541mg sodium, 19g carbohydrate (13g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch.


  1. In a small bowl, combine the seasonings. Rub 2 teaspoons over brisket. (Place remaining seasoning mixture in an airtight container; save for up to 3 months for another use.)
  2. In a large bowl, combine the sauce ingredients; stir until brown sugar is dissolved. Pour 2 cups into a large resealable plastic bag; add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning several times. Cover and refrigerate remaining sauce.
  3. Prepare grill for indirect heat, using a drip pan. Drain and discard marinade from brisket; pat dry with paper towels. Place brisket over pan; grill, covered, over indirect low heat for 30-45 minutes on each side or until browned.
  4. Transfer brisket to a heavy-duty disposable roasting pan. Pour 1-1/4 cups of reserved sauce over brisket. Cover with a double layer of heavy-duty foil and seal tightly.
  5. Grill, covered, over indirect low heat for 3-4 hours or until meat is fork-tender. Slice brisket across the grain. Serve with remaining sauce. Yield: 12-16 servings.
Editor's Note: This is a fresh beef brisket, not corned beef. This recipe is best when the brisket is untrimmed.
Originally published as Louisiana Barbecue Brisket in Country Woman May/June 2005, p31

Light-Bodied Red Wine

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

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Summy User ID: 1386846 119698
Reviewed Feb. 13, 2008

"I admit that I was afraid to make this recipe at first, but when I did I was pleased with the results. I think my brisket had too much fat on it, though, so I will definitely trim most of the fat off next time. But, I think I must have had the whole neighborhood wondering "What is she barbecuing?" because it smelled sensational while it cooked. Kind of a fun recipe that I think I'll try again this summer (2008) for a party."

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