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Tender Barbecued Brisket Recipe

Tender Barbecued Brisket Recipe

These tender slices of beef can be served as a main dish with potatoes for Sunday dinner or as barbecued beef sandwiches for a potluck or family get-together. this dish is popular with my large family, which includes 32 grandchildren and 41 great-grandchildren. -Mildred Burk Parker, Kansas
TOTAL TIME: Prep: 10 min. + marinating Cook: 5 hours + standing YIELD:12 servings


  • 1 bottle (10 ounces) soy sauce
  • 1 tablespoon Liquid Smoke, optional
  • 2 teaspoons pepper
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon onion salt
  • 1 teaspoon celery salt
  • 1 fresh beef brisket (about 5 pounds)
  • 1 bottle (14 ounces) ketchup
  • 1 to 2 tablespoons sugar
  • 1 tablespoon cider vinegar
  • 1-1/2 teaspoons prepared mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce


  • 1. In a large resealable plastic bag, combine the first seven ingredients. Add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • 2. Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 325° for 4 hours or until meat is tender.
  • 3. Remove brisket; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13-in. x 9-in. baking dish. Combine sauce ingredients; pour over meat. Cover and bake for 1 hour or until heated through. Brisket may be frozen for up to 3 months. Yield: 12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts

3 ounces equals 297 calories, 8 g fat (3 g saturated fat), 80 mg cholesterol, 2,417 mg sodium, 11 g carbohydrate, trace fiber, 42 g protein.

Wine Pairings

Light-Bodied Red Wine

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