Best Beef Brisket
Use this Beef Brisket recipe if you want to be the best in your group at making tender beef brisket. You can use a whole brisket and trim it yourself before beginning, but you are better with a 'trimmed, flat cut' that has very little fat.

Whole brisket (NOT Corned-Beef Brisket!)

2 Tablespoons Liquid Smoke flavoring
2 teaspoon celery seed
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
2 Tablespoons vinegar
1 teaspoon pepper
1 teaspoon salt
1 teaspoon onion flakes
2 Tablespoons soy sauce
Beef broth or water
  1. Whisk all of the marinade ingredients together except the beef broth or water.
  2. Line a 13 x 9-inch pan with foil so there are no seams on the bottom.
  3. Trim fat off of the brisket.
  4. Place meat on foil, fat side up.
  5. Pour mixture over brisket.
  6. Add enough beef broth or water to cover the brisket.
  7. Fold foil over meat and crimp edges so moisture cannot escape.
  8. Refrigerate overnight.
  9. Bake 1 hour per pound at 275°.
  10. Open foil and bake for 45 minutes at 375°
  11. Slice across the grain.
  12. Serve with "Smoke Sauce"
Recipe courtesy of: