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Texas-Style Beef Brisket

A friend had success with this recipe, so I tried it. When my husband told me how much he loved it, I knew I'd be making it often.—Vivian Warner, Elkhart, Kansas
  • Total Time
    Prep: 25 min. + marinating Cook: 6-1/2 hours
  • Makes
    12 servings


  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 2 garlic cloves, minced
  • 1 teaspoon celery salt
  • 1 teaspoon pepper
  • 1 teaspoon liquid smoke, optional
  • 1 fresh beef brisket (6 pounds)
  • 1/2 cup beef broth
  • 2 bay leaves
  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 cup ketchup
  • 1/2 cup molasses
  • 1/4 cup cider vinegar
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground mustard


  • In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight.
  • Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until tender.
  • For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
  • Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices.
  • Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce.
    Freeze option: Place individual portions of sliced brisket in freezer containers; top with barbecue sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
Nutrition Facts
6 ounces cooked beef with 1/4 cup sauce: 381 calories, 12g fat (4g saturated fat), 96mg cholesterol, 548mg sodium, 18g carbohydrate (14g sugars, 1g fiber), 47g protein.

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  • Monkeyshines1
    Aug 1, 2020

    Really Janet?? Would the term "Texas-STYLE brisket" make you a little happier and a little less critical?

  • Kimosaabe
    Aug 1, 2020

    Apparently Janet has appointed herself the nomenclature police.

  • lorimc69
    Aug 1, 2020

    I haven't made this, when I make brisket I either smoke it on the grill or I use my mom's recipe, which is a sweet one. these flavors sound great but I would consider this more of a brisket pot roast than a Texas brisket.

  • Janet
    Jul 1, 2020

    Sorry not Texas Beef Brisket . That cooked slowly over an open pit for hours not in a slow cooker . Only the second recipe in the article and so far neither are authentic

  • lbrennan5668
    Apr 5, 2020

    This is the best recipe I have found. I add 1/2 red wine to the broth.

  • FruitGal
    Feb 16, 2020

    I've made this recipe about 5 times over the years. It has never failed to be wonderful. I reduce the chili powder in the sauce to 1tsp bc my husband complains of heartburn, and I usually just add the whole 15-oz can of beef broth. I love this so much! Some 20-y.o. visitors recently swooned over it.

  • kramerstacey15
    Jul 19, 2015

    This was delicious and then even better reheated the next day. Tender and moist.

  • germanycook
    Aug 28, 2014

    I have wanted to make this recipe for a long time, so when my sister was visiting we thought let's give it a go! Anyways, neither of us read the recipe properly, and just made the barbeque sauce and put the meat in it in the slow cooker and cooked it for 4 hours on high. It was absolutely awesome!!!! Anyways, going back to review the recipe I realized we'd made it totally wrong, and it didn't even matter!

  • pvisaya
    Jan 12, 2014

    This is REALLY good!! The meat is great in French rolls, dipped in sauce.

  • debnbrian
    Jun 1, 2012

    There aren't very many recipes my family rate as excellent, but this one was a keeper.