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Chuck Wagon Barbecue Beef Brisket

"This is a recipe I have made on many occasions, this brisket is company-worthy, be prepared to receive rave reviews all around when you serve it. Plan ahead there is a 24 hour refrigeration time"

  US | Metric  Print Ingredients
  • 2 (14.5 ounce cans low-sodium beef broth
  • 1 cup low-sodium soy sauce
  • 1/4 cup lemon juice
  • 6-8 garlic cloves, coarsely chopped
  • 2 teaspoons liquid smoke seasoning
  • 1 beef brisket ( about 7-8 pounds)
  • 1 medium onion, thinly sliced or chopped
  • Fresh ground black pepper

What You Will Need

No special items needed.
  How to Make

Step 1

Place the brisket in a greased roasting pan fat side up; stir together first 5 ingredients, then pour over brisket, sprinkle onion slices on top, then cover tightly with foil, and refrigerate 24-48 hours.

Step 2

When ready to cook the brisket, unwrap and season with black pepper (use lots!) return the foil over the roast; preheat oven to 323 degrees F, cook brisket covered for 4 to 4 1/2 hours or until fork-tender; remove the foil then transfer to a cutting board.

Step 3

Using a serrated or very sharp slicing knife (I use my electric knife) slice brisket across the grain into thin slices; transfer to a serving platter, then cover with foil and place in a preheated 150 degree oven to keep warm while preparing the sauce.

Step 4

Pour pan drippings through a wire-mesh strainer, then place into a large bowl; allow the fat to rise to the top (this should take about 15 minutes) then spoon off and discard -- serve brisket with drippings.

  Nutritional Facts
  • Serving Size: 1 (45.8 g)
  • Calories 51.7
  • Total Fat - 1.9 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 4.7 mg
  • Sodium - 27.6 mg
  • Total Carbohydrate - 8.5 g
  • Dietary Fiber - 0.3 g
  • Sugars - 2.6 g
  • Protein - 1.8 g
  • Calcium - 13.5 mg
  • Iron - 0.4 mg
  • Vitamin C - 6.8 mg
  • Thiamin - 0 mg
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