Simple Slow-Roast Brisket
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Entrees A simple, classic recipe for a tender, slow-roasted brisket, marinated overnight in a savory blend of liquid smoke and seasoned salts, then baked for hours until fall-apart tender.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 5 hours | 8 hours | 8-12 servings |
🔪 Key Equipment
- Small bowl
- Wire whisk
- Large dish or zip-top bag
- Roasting pan
- Heavy-duty aluminum foil
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (4-5 lb) | Beef Brisket | Whole |
| 2 Tablespoons | Liquid Smoke | None |
| 1 Teaspoon | Garlic Salt | None |
| 1 Teaspoon | Onion Salt | None |
| 1 Teaspoon | Celery Salt | None |
| 2 Teaspoons | Worcestershire Sauce | None |
Instructions
Step 1: Marinate
- In a small bowl, whisk together the 2 tablespoons liquid smoke, 1 teaspoon garlic salt, 1 teaspoon onion salt, 1 teaspoon celery salt, and 2 teaspoons Worcestershire sauce to create the marinade.
- Place the 1 (4-5 lb) beef brisket in a large dish or a zip-top bag, pour the marinade over it, turn to coat, cover, and refrigerate overnight.
Step 2: Roast
- When ready to cook, preheat the oven to 275°F (135°C).
- Place the 1 (4-5 lb) beef brisket and all of its marinade in a roasting pan and cover the pan tightly with heavy-duty aluminum foil.
- Bake for 4-5 hours, or until the brisket is fork-tender.
Step 3: Baste and Serve
- For the last hour of cooking, remove the foil and baste the 1 (4-5 lb) beef brisket with its own pan drippings every 20 minutes to create a browned crust until deeply golden and fragrant.
- Let the 1 (4-5 lb) beef brisket rest for 15-20 minutes before slicing against the grain to serve.
💡 Make-Ahead & Storage: Store leftover brisket in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Original Recipe Scan
