Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

Can't find a large brisket? Substitute two smaller ones that equal the same weight. This makes a lot, so try one of our other recipes using the leftovers.

Recipe by Southern Living November 2009

Gallery

Jennifer Davick; Styling: Marian Cooper Cairns

Recipe Summary

prep:
15 mins
additional:
4 hrs 20 mins
total:
4 hrs 35 mins
Yield:
Makes 16 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 4 ingredients and, if desired, liquid smoke in a large roasting pan. Place brisket in pan, fat side up. Spoon liquid over brisket. Cover tightly with aluminum foil, and chill 24 hours.

    Advertisement
  • Preheat oven to 300°. Bake brisket, covered, 4 to 4 1/2 hours or until fork-tender. Uncover and let stand 20 minutes.

  • Transfer brisket to a cutting board. Trim fat from brisket. Cut brisket across the grain into thin slices. (Or cut brisket into large pieces, and shred with two forks.) Pour pan drippings through a wire-mesh strainer, discarding solids. Serve brisket with drippings. Garnish, if desired.

Advertisement
Advertisement