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Grandmother's Texas Barbecued Brisket

Photo: Ralph Anderson; Styling: Lisa Powell Bailey
Prep time 15 mins
Chill time 8 hrs
Bake time 5 hrs
Stand time 10 mins
Yield Makes 8 serving
The brisket is baked at a low oven temperature for five hours in order to tenderize this lean cut of meat.


  • 1 (3- to 4-lb.) beef brisket
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion salt
  • 1/2 cup barbecue sauce
  • 2 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon liquid smoke
  • Garnish: fresh parsley sprigs

How to Make It

  1. Trim fat from brisket to 1/8-inch thickness.

  2. Combine celery salt, garlic powder, and onion salt. Sprinkle brisket evenly with mixture, and rub thoroughly into meat.

  3. Stir together barbecue sauce and next 3 ingredients until blended. Brush barbecue sauce mixture evenly onto brisket. Wrap brisket in heavy-duty aluminum foil; place in a roasting pan. Chill 8 hours.

  4. Bake at 300° for 5 hours or until a meat thermometer inserted in thickest portion registers 190°. Let stand 10 minutes. Cut brisket across the grain into thin slices. Garnish, if desired.

Tables of Content: Service, Settings, and Supper; Junior League of Birmingham, Alabama