Beef Brisket


  • 4-6 lb. brisket (seasoned with salt, garlic salt and liquid smoke)
  • barbecue sauce


Wrap in foil and let set in refrigerator overnight. Next morning add more salt. Bake in foil, fat side up, in tightly covered pan 5 hours at 275 degrees F. Remove from oven; place barbecue sauce, your choice, on top. Continue baking 1 hour, adding sauce occasionally. Chill overnight. Slice very thin. Reheat slices in foil with a little juice.


By Robin from Washington, IA

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By 0 found this helpful
December 7, 2011
This makes a yummy gravy to go over after it's cooked. Make the day before serving.


  • 5 lb. beef brisket
  • accent seasoning
  • paprika
  • Lawry's seasoning salt
  • garlic powder
  • 1 can mushrooms, drained
  • 2 cups boiling water


Sprinkle beef with spices. (Spices should equal about 1/4 cup altogether). Rub into both sides of meat with the back of a large spoon. Roast, uncovered, 20 minutes at 450 degrees F. Add boiling water; reduce heat to 350 degrees F and cover. Roast 2 1/2-3 hours. Separate juice from meat. Save and chill overnight.

Next day, slice meat into 1/4 inch slices. Make gravy from juice by adding flour and water. Pour over meat slices. Add mushrooms. Heat at least 30 minutes at 350 degrees F.


Servings: varies
Prep Time: 20-30 Minutes
Cooking Time: 3-3 1/2 Hours

By Robin from Washington, IA

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