Description
The key to an awesome brisket is time, patience, and cooking temperature management.
Remember, a rich, tasty brisket is what you’re looking for, so keep warm and moist before serving.
Ingredients
Units
Scale
- 4 lbs Cut of Beef Brisket (excess fat removed)
- 1 bottle Natural hickory smoke ((Liquid Smoke))
- 1/4 cup Worcestershire Sauce
- Garlic Salt
- Celery Salt
- Onion Salt
Instructions
Prepare the brisket the day before cooking.
- Put the brisket on aluminum foil
- Rub the sides thoroughly with celery, garlic, and onion salts
- Put the brisket in a two-gallon freezer bag
- Pour Worcestershire and natural hickory smoke over the brisket
- Marinate overnight
Cooking Day Steps
- Preheat the oven to 225°F.
- Line the roasting pan with aluminum foil.
- Put the brisket in the pan with the brisket fat side up.
- Cover the pan with aluminum foil, sealing all edges properly.
- Cook for 8 hours.
- Remove brisket from the oven (careful not to spill the juices).
- Let brisket rest for about one hour before removing the foil.
- Unwrap the foil
- Remove and discard the fat
- Slice the brisket into pieces
- Pour the au jus over the meat
- Wrap to hold in the juices
- Keep warm before serving
- Prep Time: 12 hours
- Cook Time: 8 hours