Photo: Jennifer Davick; Styling: Marian Cooper Cairns
Prep Time
15 Mins
Other Time
4 Hours 20 Mins
Makes 16 servings

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.


How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Ratings & Reviews

Sammiehigg's Review

October 11, 2012

Suzy59's Review

February 11, 2012
I love this recipe. I substitute the brisket with a beef roast. Just two of us, so I half the marinade And use with a small cut of meat.

brendacrowe's Review

October 11, 2011
Best Brisket ever esp for a it with the mushroms

bonita1827's Review

November 08, 2009
Loved it! Great flavor and so tender. Pair with Slow cooked mushrooms from Nov 09. Fantastic for leftovers too.