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

The brisket is baked at a low oven temperature for five hours in order to tenderize this lean cut of meat.

Julie Grimes Bottcher
Recipe by Southern Living April 2007

Gallery

Credit: Ralph Anderson; Styling: Lisa Powell Bailey

Recipe Summary test

prep:
15 mins
chill:
8 hrs
bake:
5 hrs
stand:
10 mins
total:
13 hrs 25 mins
Yield:
Makes 8 serving
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

Source

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

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