Barbecued Brisket(This Is Really Great!!!)
Juicy, smoky barbecue brisket with rich flavors from liquid smoke, Worcestershire, and spices, perfect for gatherings and hearty meals with a tender, flavorful finish.
Ingredients
Instructions
- Rub 2 tablespoons liquid smoke over well trimmed brisket and refrigerate overnight.
- Season with garlic and/or onion powder. Wrap in foil.
- Bake 5 hours in a 300° oven.
- Refrigerate and slice when cool.
- Combine remaining ingredients and simmer until hot.
- Bake brisket in sauce for 30 minutes in a 350° oven (or serve alongside).
Tips & Substitutions
For a smoky flavor, ensure to marinate the brisket overnight in liquid smoke. If you prefer a milder taste, reduce the liquid smoke to 1 tablespoon. Garlic and onion powder can be adjusted based on personal preference, or fresh garlic and onions can be used for a stronger flavor. If you don't have brown sugar, white sugar or honey can be substituted to sweeten the sauce.
Serving Suggestions
Serve the barbecued brisket sliced with a generous drizzle of the warm sauce over it. It pairs excellently with sides like coleslaw or baked beans, and is perfect for sandwiches. Consider pairing it with dishes like Turkey And Green Bean Casserole for a complete meal. For a refreshing contrast, serve with a side salad or pickles.
Storage & Reheating
Leftover barbecued brisket can be stored in an airtight container in the refrigerator for up to four days. For longer storage, freeze the sliced brisket in freezer bags for up to three months. To reheat, warm in a 300°F oven covered with foil, or gently microwave slices with a little moisture to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Brisket(This Is Really Great!!!) contains roughly 835 calories, with 32g protein, 33g carbohydrates, and 65g fat. It is an excellent source of protein (64% of the Daily Value) and iron (23% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2654mg per serving (115% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat instead of brisket?
Yes, while brisket is ideal for this recipe, you can use a chuck roast or a pork shoulder. Just keep in mind that cooking times may vary depending on the cut's thickness and fat content.
How can I make the sauce thicker?
To thicken the sauce, you can simmer it longer to reduce it, or mix a tablespoon of cornstarch with water and stir it in while cooking. Allow it to simmer until it reaches your desired consistency.
What can I do if my brisket turns out tough?
If your brisket is tough, it may need longer cooking time. Alternatively, slice it thinly against the grain to improve tenderness. Serving it with plenty of sauce can also help enhance the flavor and moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).