I love this BBQ Brisket recipe! It is so amazing and succulent. Moreover, anyone who tries John’s delicious brisket loves it, too. We marinate it in a special sauce, then cook it over low heat (usually overnight). Then after cutting it all down we add a 50-50 mixture of KC Masterpiece BBQ sauce or Sweet Baby Ray’s BBQ Sauce and water and reheat before serving. It is fabulous!
I first got this recipe from Kathy Waite, our dear pastor’s wife, when we were members of Southwest Baptist Church in DeSoto, Texas, back in the late 90s. She was a young mom with small children while I had teenagers at the time.
I was fortunate enough to collect several fabulous recipes from Kathy. We both loved to cook and both of us entertained a good deal. She made this one time for a barbecue and we stopped making brisket the way we had been and started making it this way instead. You just can’t beat this recipe.
For those of you from the northern parts of our country, we don’t use corned beef brisket. Ugh. Sorry! I really don’t like that stuff. Here in Texas the meat markets and grocery stores carry beef brisket that has not been cured that way.
It is wonderfully tender because you slow cook it or smoke it in a smoker for hours first. Then after cutting off all the fat you cut the meat down and slather it with a tasty barbecue sauce. We had never eaten brisket before moving to Texas. We didn’t know what we were missing. BBQ brisket is one of the most delicious ways to prepare brisket and so much tastier than corned beef brisket, in my opinion.
I first made this recipe in October 2012. BBQ Brisket has always been one of our go-to meats when we have parties at our home. Yesterday, for our Memorial Day weekend Pool Party Blast (2014), I served up BBQ Brisket to a houseful of company. Yum. It’s so tender and delicious.
This recipe is even gluten free without the barbecue sauce unless you find one that doesn’t have wheat used as a thickener or make your own from scratch. I’ve updated some of the presentation pictures to better reflect this juicy, delectable meat dish. I hope you enjoy them.
BBQ Brisket is a fabulous beef main dish.
Every bite is mouthwatering and delicious.
After cooking the brisket and cutting it down into slices, we pour a 50-50 mix of BBQ sauce and water over top of the meat, then reheat it for a few minutes before serving.
Here’s what we did.
These are the ingredients you will need to make the marinade. If you make 1 brisket, you will usually have enough meat to feed 20-25 servings. You can freeze the meat after cooking and reheat later if you can’t use it all at once.
Place the brisket into a large roasting pan. Most of us don’t have metal roasters large enough unless you have a special one for turkey. But we have found that these extra long catering-type foil pans work the best because you can just throw the pan away when finished. The best way to test for a good brisket when buying one in the store is to see if the brisket will fold almost in half. If it’s really stiff that means it has a huge slab of fat in the middle and you will end up paying for a lot of fat and not very much meat.
Using a large pronged fork, pierce through the meat on both sides really well. Keep doing it until you get the surface area well covered with holes. The marinade needs to soak into the brisket, so if you only do a few it won’t come out as tasty. You may need to do 75-100 piercings on each side! Do not cut so deeply that you score the pan and it drains down into your oven, however!
Pour sauce slowly over meat in pan. Cover, refrigerate and allow the sauce to soak into the meat for about 24 hours. Turn brisket over several times in the marinade while being refrigerated.
Most briskets weigh about 12-13 lbs. As a general guide, cook the brisket at 200 degrees about 1 hour for every pound of meat. Don’t undercook. If you are cooking multiple things in the oven like we were, it will take even longer. These took 18-20 hours of cooking. Use a meat thermometer to test for doneness.
If you look in the pan you will see that all that fat has now melted into oil. Pour the oil off in an old milk jug and dispose in the trash. You do not want this stuff going down the drain. Oil and fat clogs sewer and septic systems.
Remove brisket from foil pan and place on cookie sheet. Trim off all the fat. This process is so much easier with an electric knife. They are worth the few bucks investment.
The bottom part of the brisket is known as the “flat” and the part in John’s hand is known as the “point.”
John is removing the point from the flat section, then he will trim off all the fat you see on top of the flat section.
Here he trims off the rest of the fat so he can slice down the meat. The scrap can be boiled down to make beef broth if you desire. Take the fat off the point or tip of the brisket.
Cut the brisket down in strips with the electric knife.
After slicing down the meat, cut the meat in thirds. Each piece is about 2 1/2 to 3 inches wide.
We reserved some of the meat to serve without barbecue sauce for three of us who were eating gluten free although others preferred eating the meat without sauce, too.
Dilute the BBQ sauce 50/50 with water.
Pour the BBQ/water mixture over the meat in pans. At this point, wrap pan with foil and heat in a slow oven about 200-250 for 30 minutes to 1 hour until meat and BBQ sauce is heated through. Serve. Each brisket serves about 20-25 people (depending on how much food is being served with it. This is great for potlucks, barbecues, or family reunions).
BBQ Brisket is relatively easy to make once you learn how to cut it down.
Here in Texas, everyone loves to eat BBQ Brisket for summer holidays when they’re entertaining lots of family and friends.
Here’s the recipe.
(Recipe given to me by Kathy Waite, when we attended Southwest Baptist Church, DeSoto, TX)
- 1 large 12-15 lb. brisket
- ¼ cup Worcestershire sauce
- ¼ cup Soy sauce
- ¼ cup Liquid smoke
- 16-oz. bottle KC Masterpiece Original BBQ sauce, Sweet Baby Ray’s BBQ sauce (or your favorite sauce)
- 16-oz. water
- Use equal parts of Worcestershire sauce, soy sauce and liquid smoke.
- Usually ¼ cup of each will work.
- Prick meat thoroughly with a fork on both sides.
- Pour marinade over meat.
- Marinate 24 hours.
- Bake in pan 1 hour per pound at 200°, fat side up, until done.
- Check with a meat thermometer to ensure doneness.
- Slice down.
- Serve with BBQ sauce.
Whenever we’ve made BBQ Brisket everyone wants seconds or thirds and to take home leftovers!
A great Texas favorite. This is a great way to cook up a less tender cut of meat and make it delicious.
I saved this one for you! Yum, yum!
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