Smoky Beef Brisket Recipe

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A friend and I first ate this brisket at a restaurant, then came home and duplicated it with great success. Leftovers make terrific sandwiches.—Sue McQueen, Cameron, Missouri
TOTAL TIME: Prep: 10 min. + marinating Bake: 4 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. + marinating Bake: 4 min.
MAKES: 6-8 servings


  • 2 to 4 tablespoons liquid smoke
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 fresh beef brisket (about 3 pounds)
  • 1/4 cup packed brown sugar
  • 1 teaspoon each celery salt, garlic salt and onion salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon paprika
  • 1/2 cup barbecue sauce

Nutritional Facts

8 ounce-weight: 257 calories, 8g fat (3g saturated fat), 72mg cholesterol, 914mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 35g protein.


  1. In a large resealable plastic bag, combine the liquid smoke, pepper and salt; add the brisket. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight.
  2. Drain and discard marinade. Combine the brown sugar, celery salt, garlic salt, onion salt, nutmeg and paprika; rub over meat. Wrap in a large sheet of heavy-duty foil; seal tightly. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 4 hours or until meat is tender.
  3. Remove brisket to a warm serving platter; skim fat from pan juices. In a saucepan over medium heat, combine 1 cup pan juices with barbecue sauce; cook and stir until thickened. Thinly slice meat across the grain; serve with sauce. Yield: 6-8 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Smoky Beef Brisket in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p64

Light-Bodied Red Wine

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

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