Best Ever Brisket

Best Ever Brisket

ChristineD 164

"Tender and juicy. This is the best brisket ever!"

Ingredients 4 h 10 m {{adjustedServings}} servings 204 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 2.5g
  • < 1%
  • Protein:
  • 12.2 g
  • 24%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.
  3. Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.
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Reviews 258

  1. 325 Ratings

Peg in East Tennessee

I have cooked many briskets in my life but never had one turn out as delicious and fall-apart tender as this one. Briskets are hard to find in Southeastern Tennessee...when I ask a butcher, they always show me a Corned Beef Brisket. So when I found a 6# flat beef brisket a few weeks ago, I snatched it up and put it in the freezer for a special occasion dinner. Then along came this recipe and Easter dinner at the same time so I made the brisket exactly as the recipe called for, except I didn't allow for the extra 2# pounds of my brisket. So there was way too much sauce for the too-small roasting pan which made a big mess in my oven. The brisket was so juicy it didn't need the added beef broth. All that said, this was the most delicious brisket ever. Everyone in my large family was raving about it!! There is only enough leftover (I had to hide it) for some BBQ sandwiches tonight. This is the only way I will ever cook brisket again. By the way, this is my first review...I was never moved by a recipe to write one before.


This recipe is very tender and juicy. I took the advise of the other reviewers and cut down on the salt. After the brisket was finished cooking I scraped off the seasoning and discarded. Put the brisket aside then used the juice and made a sauce to pour over the brisket. My whole family loved it.


I've had this recipe in my box to try since it was first published. However, I've never made (or maybe even eaten?) brisket before, so I didn't realize it's not a grocery store meat staple (or even a butcher staple here in my small town). However, I finally found a brisket and the search was WORTH IT! Even though everything in me wanted to add liquid smoke (I don't even know why...just because I *thought* I should), I resisted and stayed true to the recipe (um, w/out black pepper because I detest black pepper) and I'm so glad I did. It is AMAZING, as is! I did not find it too salty (in fact, I added a little sea salt to mine at service) and the chili powder is spot on. My brisket was a touch over 4lbs. I'm going to start stockpiling brisket so I'll always have one on hand in the future, just for this recipe. The day I could finally use my brisket ended up being a weekday, so I prepared the spices, rubbed the meat, then tossed it in the a large crock pot and poured a can of beef broth over it all and cooked on low for about 10 hours. THANKS for a fantastic recipe, ChristineD!!!!! If you haven't tried this yet (and w/only 40 reviews, lots of you are missing out!), DO IT!