Midwest Brisket

Midwest Brisket


"This is a recipe I got from my aunt and her family, it is time consuming but worth it. For a different size brisket, just bake 1 hour per pound."

Ingredients 13 h {{adjustedServings}} servings 1285 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1285 kcal
  • 64%
  • Fat:
  • 109.9 g
  • 169%
  • Carbs:
  • 5.1g
  • 2%
  • Protein:
  • 64.7 g
  • 129%
  • Cholesterol:
  • 276 mg
  • 92%
  • Sodium:
  • 2169 mg
  • 87%

Based on a 2,000 calorie diet

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  • Cook

  • Ready In

  1. Combine liquid smoke, Worcestershire, garlic salt, onion and celery seed in small bowl. Place brisket in shallow non-metal dish, fatty side down. Pour marinade over meat; cover and refrigerate 8 hours or overnight.
  2. Preheat oven to 300 degrees F (150 degrees C).
  3. Remove meat from marinade and place in an ovenproof pan. Roast, fatty side up, 5 hours, until tender.
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Reviews 28

  1. 39 Ratings


Loved this recipe. The Brisket was very flavorful. I put the brisket in the crock pot after marinating. I decided to cook in the crock pot since everything drys out in the oven so quickly in Colorado. I also included the marinade in the crockpot for extra moisture and flavor after boiling it for three minutes in case of bacteria. I also added a 1/2 cup of water and set my crock pot for 6 hrs. It was perfect! I have never cooked with Liquid Smoke before and loved the flavor. My company loved it too!

DC Girly Girl

Good Lord!! Am I just this hungry or is this actually this tasty?! I think a little of both. I followed the recipe as written until it came time to cook it. I cooked it for 5 hours in my slow cooker (which does tend to run hotter than I believe it should). I got a wonderfully tender brisket, without the usual mushiness that I get from cooking roasts in the slow cooker. The flavor was wonderful, the texture was perfect. It's a keeper! The only thing I will try next time is to add pepper flakes or hot sauce to the marinade,


Recipe did not say whether to roast covered or not. I "tented" with aluminum foil as a compromise. My brisket was only 4 Lbs. so I cooked 1 hour less. I should have checked at 3-1/2 hours;it was starting to burn. I suspect the 5 star reviews had a fattier/more marbled brisket for more flavor. It did have a nice smoky flavor but nothing outstanding. I will try this one again with a fattier brisket or maybe in a slow cooker.