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BBQ Brisket | Can't Stay Out of the Kitchen | best #BBQBrisket ever! This 5-ingredient recipe is perfect for summer #holiday fun like #MemorialDay, #FathersDay, #FourthofJuly or #LaborDay. Step-by-step pictures on how to cut the #brisket after it's cooked. #Beef #BBQ

BBQ Brisket

Teresa Ambra
BBQ Brisket is the best comfort food meal ever! This easy 5-ingredient recipe marinates for 24 hours then is cooked slowly in the oven overnight. It is absolutely mouthwatering. It's terrific for company or summer holiday fun like Memorial Day, Father's Day, Fourth of July and Labor Day.
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Prep Time 45 minutes
Cook Time 13 hours
Total Time 13 hours 45 minutes
Course Beef Main Dish
Cuisine Southern
Servings 25
Calories 372 kcal

Equipment

  • 1 large cooking fork to prick the meat
  • 1 large roasting pan
  • 1 electric carving knife (easier than a regular knife)
  • 1 10x15" glass baking dish
  • 2 small bowls
  • 2 wooden spoons
  • 1 aluminum foil
  • 1 meat thermometer

Ingredients
  

  • 12-15 lb. beef brisket NOT corned beef brisket
  • 1/4 cup Worcestershire sauce (Lea & Perrins makes a gluten free sauce)
  • 1/4 cup soy sauce (San-J makes a Tamari low sodium gluten free sauce)
  • 1/4 cup liquid smoke
  • 1 bottle KC Masterpiece Original BBQ sauce, Sweet Baby Ray’s BBQ sauce or your favorite BBQ sauce (Heinz now makes a gluten free BBQ sauce)
  • water as needed

Instructions
 

  • 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.
  • Work the sauce into the meat with your hands.
  • Marinate 24 hours.
  • Baste and turn over meat several times while marinating.
  • Bake in large roaster pan, covered with foil, 1 hour per pound at 200°, fat side up, until done.
  • Check with a meat thermometer to ensure doneness.
  • Slice down and place meat in a large 10x15" glass baking dish.
  • Combine BBQ sauce with equal amount of water in a small bowl.
  • Pour over top of brisket in baking dish.
  • Reheat at 300, covered with foil, for about 30 minutes.
  • Serve with additional BBQ sauce if desired.

Notes

NOTE: I usually put this in the night before and let it slow cook all night long in the oven. Then I let it cool a little bit before it is sliced down with the electric knife. We place meat slices in a LARGE foil pan, and then mix some KC Masterpiece BBQ sauce with water and pour over the meat. You can either serve immediately, or refrigerate. Heat about 30 minutes, covered, when ready to serve.
 
NOTE: This also freezes well. You can freeze in quart-size zip-locks in the amounts you need for individual meals.
 
NOTE: You will usually have to prick each side of the brisket about 75-100 times to get ample coverage for the marinade to soak into the meat.
 
NOTE: If you are cooking multiple briskets in your oven, add an additional 15 minutes per pound cooking time.
 
NOTE: The preparation time includes 30 minutes to slice down the brisket after it cooks.
 
NOTE: Heinz now makes a BBQ sauce that's gluten free and has no High Fructose Corn Syrup, but any kind of BBQ sauce will work for this recipe.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 372kcalCarbohydrates: 8gProtein: 46gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 135mgSodium: 529mgPotassium: 787mgFiber: 0.2gSugar: 6gVitamin A: 43IUVitamin C: 0.5mgCalcium: 20mgIron: 4mg
Keyword barbecue, beef, brisket
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