My Best Beef Brisket

Kimber 13

"So tender and delicious! You can also freeze this."

Ingredients 14 h 5 m {{adjustedServings}} servings 1012 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 1012 kcal
  • 51%
  • Fat:
  • 86.4 g
  • 133%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 52.1 g
  • 104%
  • Cholesterol:
  • 238 mg
  • 79%
  • Sodium:
  • 1745 mg
  • 70%

Based on a 2,000 calorie diet

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  1. Place the brisket in a stainless steel or glass container. In a small bowl, stir together broth soy sauce, lemon juice, and liquid smoke; pour over brisket. Place in refrigerator and marinate overnight.
  2. Preheat oven to 325 degrees F (165 degrees C). Remove brisket from marinade and place in a 9x13 inch baking dish. Bake in a preheated oven for 6 hours or until tender.
  3. For the sauce, in a small bowl combine the softened cream cheese and horseradish. Whisk together thoroughly.
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Reviews 15

  1. 15 Ratings


I changed this recipe to cook in a crockpot. Use well trimmed brisket or you will have WAY too much fat!! I followed most of the ingredients, but I added Dried onion soup mixes {2}, water to come half up to the meat,and Worstershire sauce. I cooked on high 4 hours and low for as long as everyone got home!!! {3 to 5 hrs} After eating some sliced meat with our dinner, I put the pot in the fridge. The next morning I skimmed all the fat off the top. Later, I also added stew vegies to the liquid {along w/ chopped meat that was left} in order to use everything!!! My whole family loved it!!


This is a very good and tasty recipe, however the cooking time is far to long. The cooking time should be cut down to 2-2 1/2 hours. The outside of the meat was very hard, inside was dry but tender. I will try this recipe again, but not cook it as long as the original recipe calls for.


Something is very wrong with this recipe. I'm not sure if it is the temperature of the oven or the number of hours your to cook it for. I started with a 5.25lb cut of brisket. Nothing would cut this meat, it was like leather. It smelled wonderful for the first hour that it cooked. Then I was outside - when I came in the house 4 1/2 hours later (total cooking time 5 1/2 hours) you could smell it had burned. What a dissapointment. (the creamcheese/horseradish sauce is great!)