Slow Cooked Brisket

Barbecue Brisket

This is a great recipe for a crowd!

1 (5-pound) brisket
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 cup chili sauce
1 cup water
1/4 cup fresh parsley, chopped
1 (10-ounce) bottle of beer
Fresh parsley

Preheat the oven to 325 degrees.

Wash and dry the brisket, cutting away most of visible fat.
Sprinkle the brisket with salt, pepper and paprika.
Place the brisket, fat side up, in a heavy baking pan. Surround with the onions, celery and garlic.
Pour chili sauce on top of the brisket.
Slowly pour the water into the pan around the brisket. Sprinkle with the parsley.

Bake, uncovered, for 1 hour. Remove from oven and pour the beer over the brisket.
Do this slowly so it doesn’t wash off the chili sauce.
Cover the brisket and cook 3 hours longer or until tender.
Cool to room temperature. Place in refrigerator.
Remove any accumulated fat from the top.
Slice and reheat in the sauce.
Garnish with a sprinkling of fresh minced parsley.

Yield: 10 servings.

This recipe is from That’s My Home Free Recipes – Cattleman’s Barbecue Sauce

We served ours after baking it for 5 hours without refrigerating it. We cut it across the grain and shred it before serving also. We served it along with BBQ Sauce.

We also provided Potato Rolls for anyone who wanted to make it into a BBQ Sandwich. Yummy!

This is my big turkey roaster I cooked 2 – 5# briskets in here and all the extras fit in around them well for the baking time.

So the next party you have invite a crowd and let them bring the extras to go with the brisket. It will make for an easy breezy fun party for the hostess and guests!

Photobucket is holding all my photos I stored with them from 2007-2015 hostage. They have blacked out all those photos on my blog posts. OH BOTHER! I’m slowly cleaning up my posts.

About Ellenhttp://I am a wife, mother, baba (grandmother) and a loyal friend. Jesus is my King and my hope is in my future with Him.

13 thoughts on “Slow Cooked Brisket

  1. Ah. . this looks so good, you should copy and paste over to the MGCC too. I will definately try this one too. I wonder what this cut of meat is in Canada. I notice that we have different names . . .like we don’t ever see a porterhouse steak. . I’m sure the butcher will know. Looks wonderful Ellen.

  2. Might have to try that. I don’t have a smoker so I don’t make brisket. My favorite way to have brisket is dry rubbed, then marinated for a several and slowed cooked in a smoker over wood preferably mesquite chips.

    However, being from Texas, I think the only way to server brisket is thick sliced. Maybe chopped for a sandwich.

  3. That looks godlike. BTW I’m not too well versed on cuts of meat, is brisket somewhat expensive? Have a rough $/pound?

    This isn’t a expensive cut of meat generally. I’ve seen it in the $2.49-$3.89 a pound range…

  4. One of the reasons brisket is popular for barbecue in Texas is that it is a relative cheap cut of meat. It is also very tough when not properly prepared. It needs to be marinated and slow cooked to be tender. The ideal way to prepare it is in a smoker. However, it can be slow roasted in the oven like Ellen did. I have also thrown it in a crock pot like a roast.

  5. if you want to try some of the best BBQ around, you really have to try Kansas City bbq…which many consider to be home of bbq and home of the biggest bbq contests in the world…just amazing and a good atmosphere if you can get to the cook offs

    if not – check out BellyUp Bar-B-Que – they have catering and the only BBQ of the Month Club in the US…just amazing food, and some good desserts too

    BellyUp Bar-B-Que

  6. We LOVE a great brisket recipe down here in the Lone Star State! In fact, my husband has become quite the “grill master” when it comes to this cut of meat. He will marinate it in coffee and cola (tenderizes) for 24-48 hours then drain and dry rub and let it sit for another 24 hours then slow smoke it with mesquite chips…..delicious!

    I would like to try this recipe, like you recomended, on a smaller cut of meat. Of course, there won’t be many leftovers and that is one of the biggest joys of cooking a Texas sized brisket, getting to graze on it for a few days 🙂 YUM!

    I do have a GREAT Long Horn Brisket Sauce recipe available on my blog:

    It came from a Jack Daniel’s cookbook and would go great with your chopped brisket sandwiches on home made potato rolls….man, I am getting hungry!


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