Brisket with BBQ Sauce

Brisket with BBQ Sauce

Cathy G. 0

"After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor."

Ingredients 14 h 10 m {{adjustedServings}} servings 560 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 42.3 g
  • 65%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 1613 mg
  • 65%

Based on a 2,000 calorie diet

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  • Prep

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  1. Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
  2. Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
  3. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
  4. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
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Reviews 391

  1. 499 Ratings

Lisa Marie

**EVERYONE SHOULD MAKE THIS RECIPE** Every single one of my 35 guests raved about this fantastic dinner. It melted in your mouth. I marinated for 10 hrs in the fridge, then cooked on LOW in a crock pot/slow cooker for alsmot 12 hours. Then added the bbq sauce mixture (made a double batch so it was sloppy & juicy-hubby likes it that way!)& put it back in the slow cooker for another 1 or 2 hours. Served on soft rolls. I will make this again & again. (to serve 35 people I made 3 9 pd briskets) along with a bunch of other sides. THANK YOU!!!


Believe it or not, I thought this tasted better WITHOUT the last step of adding the BBQ sauce/cooking for the extra hour--here's why; After being cooked at 275 degrees for 1 hr per lb., the meat sliced beautifully and tasted moist and flavorful. After adding the BBQ sauce and cooking for another hour, the meat was more like pulled pork, which tasted ordinary--even my picky 5 year old daughter preferred it w/o the sauce!. Note: I rubbed in 2 1/2 Tbsp of Wright's liquid smoke into the meat; my dry rub was 2 1/2 teasp Kosher salt, 1/2 teasp freshly ground pepper, 2 teasp onion POWDER, and 1 1/2 teasp garlic POWDER--combined in a small bowl then rubbed into the meat. I will use this recipe again for sandwiches, or any other use requiring cooked meat--really tasty!!


Great stuff, am making again. Reccomendations: Don't worry about the celery salt. Also after cooking take out of the oven and let sit for an 45 minutes to re-absorb the juices before cutting and adding sauce. Also when initial slicing, slice across the grain of the meat.