This is the ultimate low-and-slow brisket. The 3-day process of seasoning, roasting, chilling, and reheating in sauce makes it incredibly tender and flavorful.
Author
Susan Lafreniere
Recipe
BBQ Sauce
| Measurements | Ingredients |
|---|---|
| 1/2 Tablespoon | Brown Sugar |
| 1/2 Cup | Catsup |
| 1/4 Cup | Water |
| Dash | Pepper |
| 1/2 Teaspoon | Salt |
| 1 Teaspoon | Celery Salt or Celery Seed |
| 3 Tablespoons | Butter |
| 1/2 Teaspoon | Dry Mustard |
| 2 Tablespoons | Worcestershire |
| 1 Tablespoon | Liquid Smoke |
Brisket
| Measurements | Ingredients |
|---|---|
| 1 (3-5 lb.) | Brisket |
| 2-3 Tbsp | Liquid Smoke (for basting) |
| 1 Tbsp | Salt (for basting) |
| 1 Tbsp | Dried Onion |
| 1 Tbsp | Garlic Powder |
Instructions
For the BBQ Sauce
- Combine all sauce ingredients in a saucepan. Heat slowly until combined and the butter is melted.
- Set aside to cool.
For the Brisket
- Day 1: Baste the brisket with liquid smoke and salt. Wrap tightly in foil and refrigerate overnight.
- Day 2: Preheat oven to 275°F. Rub the brisket with dried onion and garlic powder. Rewrap in foil and place in a roasting pan. Bake for 10 hours. Refrigerate overnight in the foil.
- Day 3: Preheat oven to 325°F. Remove the cold brisket from the foil and slice it thinly against the grain. Place the slices back in the foil or a baking dish. Cover with the prepared BBQ sauce, rewrap or cover tightly with foil, and bake for 1 hour.
Note
3-5 lb. brisket.
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