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Smoked Beef Brisket

 Smoked Beef Brisket
Dana Cebolski of Bessemer, Michigan gives a sensational smoky taste to tender slices of this slow-cooked beef brisket. "It's one of my family's favorites any time of the year," she notes.
6 ServingsPrep: 10 min. Cook: 8 hours


  • 1 fresh beef brisket (2-1/2 pounds)
  • 1 tablespoon Liquid Smoke, optional
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup chopped onion
  • 1/2 cup ketchup
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon celery seed


  • Place beef in a 3-qt. slow cooker; rub with Liquid Smoke if desired.
  • Sprinkle with salt and pepper. Top with onion. Combine the ketchup,
  • mustard and celery seed; spread over meat.
  • Cover and cook on low for 8-10 hours or until meat is tender. Remove
  • and keep warm.
  • Transfer cooking juices to a blender; cover and process until smooth.
  • Serve with brisket, thinly sliced across the grain. Yield: 6
  • servings.
Nutritional Facts: 5 ounces equals 266 calories, 8 g fat (3 g saturated fat), 80 mg cholesterol, 750 mg sodium, 7 g carbohydrate, trace fiber, 39 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

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Smoked Beef Brisket (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.