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Southern Barbecued Brisket Recipe

Southern Barbecued Brisket Recipe

Ever since a former neighbor shared this recipe with me, it has been a family favorite. Since it makes a lot, it’s good for a company dinner or buffet. The meat gets nice and tender from baking slowly for several hours. —Lorraine Hodge, McLean, Virginia
TOTAL TIME: Prep: 10 min. Bake: 3 hours + standing YIELD:12 servings

Ingredients

  • 1 fresh beef brisket (5 pounds)
  • 1 large onion, chopped
  • 1 cup ketchup
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 1 tablespoon Liquid Smoke, optional
  • 2 teaspoons celery seed
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/8 teaspoon cayenne pepper

Directions

  • 1. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a greased shallow roasting pan. Bake at 325° for 2 to 2-1/2 hours or until meat is tender.
  • 2. Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Remove from the heat.
  • 3. Carefully open foil to allow steam to escape. Remove brisket from foil; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13-in. x 9-in. baking dish. Spoon sauce over meat. Cover and bake for 1 hour or until heated through. Yield: 12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts

5 ounce-weight: 279 calories, 8g fat (3g saturated fat), 80mg cholesterol, 515mg sodium, 10g carbohydrate (9g sugars, trace fiber), 39g protein Diabetic Exchanges:1/2 starch, 5 lean meat

Reviews for Southern Barbecued Brisket

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MY REVIEW
hdhankins
Reviewed Nov. 20, 2009

"I'm not a very experienced cook but this was easy and turned out really good."

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Wine Pairings

Light-Bodied Red Wine

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