Smokey Beef Brisket

Sliced Brisket on Platter

5 to 6 pound fresh beef brisket, trimmed
Mixed together:
1/2 teaspoon celery salt
½ teaspoon ground celery seed
½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon nutmeg
4 tablespoons brown sugar
4 tablespoons liquid smoke
Salt and pepper, to taste
Meat tenderizer (if desired)


Overnight Marinade
1. Trim the fat cap to about 1/4″ thick and spread the above mixture evenly from edge to edge
2. Wrap loosely in foil, but well sealed, and refrigerate overnight

Beef Brisket, with Dry Rub ready for oven
Beef Brisket, with Dry Rub ready for oven

Day Two-Bake
3. Check the foil to make sure it is sealed well to hold in the steam
4. Bake 1 hour in 300 degree oven.
5. Lower oven temperature to 200 degrees, and bake for 4 to 5 hours
6. Cool, then drain off and reserve the liquid for the next step
7. Rewrap the brisket and refrigerate it and the liquid overnight (optional, or, for same day service, go to step 8, below

For Service:
8. Cut the brisket into thin slices, cutting across the grain and arranging neatly in a baking casserole
9. Make the sauce by mixing the brisket juice with ½ as much barbecue sauce, and pour over the brisket slices
10. Cover and reheat in 225 degree oven for two hours before serving

Lea in Blue ApronThis recipe makes the best brisket ever!  Kay Thistlewaite gave me the recipe. I cook with the fat side up so the marinade is absorbed into the meat as the fat melts. Leftover portions freeze very well, too, so this is a great make-ahead meal.I have prepared this brisket a lot since we lived in Chillicothe, Missouri, so many years ago. It’s nice because you can prepare it in advance and simply warm when you’re ready to serve.

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