Susan Lafreniere’s 3-Day Brisket
📜 Collection: General Archive | ✍️ Attribution: Susan Lafreniere | 📂 Category: Entrees A classic, multi-day recipe from Susan Lafreniere featuring a slow-roasted beef brisket that is chilled, sliced, and reheated in homemade BBQ sauce.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 11 hours | 3 Days | 8-10 servings |
🔪 Key Equipment
- Small saucepan
- Heavy-duty aluminum foil
- Roasting pan
- Baking dish
- Knife
Ingredients
BBQ Sauce
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Tablespoon | Brown Sugar | None |
| 1/2 Cup | Catsup | None |
| 1/4 Cup | Water | None |
| Dash | Pepper | None |
| 1/2 Teaspoon | Salt | None |
| 1 Teaspoon | Celery Salt | Or Celery Seed |
| 3 Tablespoons | Butter | None |
| 1/2 Teaspoon | Dry Mustard | None |
| 2 Tablespoons | Worcestershire | None |
| 1 Tablespoon | Liquid Smoke | None |
Brisket
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (3-5 lb.) | Brisket | None |
| 2-3 Tbsp | Liquid Smoke | For basting |
| 1 Tbsp | Salt | For basting |
| 1 Tbsp | Onion | Dried flakes |
| 1 Tbsp | Garlic Powder | None |
Instructions
Step 1: Make the BBQ Sauce
- In a small saucepan, combine 1/2 tablespoon brown sugar, 1/2 cup catsup, 1/4 cup water, dash of pepper, 1/2 teaspoon salt, 1 teaspoon celery salt, 3 tablespoons butter, 1/2 teaspoon dry mustard, 2 tablespoons worcestershire, and 1 tablespoon liquid smoke.
- Heat slowly, stirring continuously, until the butter is melted and the sauce is fully combined. Set aside to cool completely.
Step 2: Day 1 - Season & Rest
- Place the 1 (3-5 lb.) brisket in a large piece of heavy-duty aluminum foil.
- Baste the brisket generously with 2-3 tbsp liquid smoke and 1 tbsp salt.
- Wrap tightly in the foil and refrigerate overnight.
Step 3: Day 2 - Slow Roast & Chill
- Preheat oven to 275°F (135°C).
- Open the foil and rub the brisket thoroughly with 1 tbsp dried onion and 1 tbsp garlic powder.
- Rewrap tightly in the foil, place in a roasting pan, and bake for 10 hours without opening the foil.
- After 10 hours, remove from the oven, let cool slightly, and refrigerate overnight in the foil until thoroughly chilled.
Step 4: Day 3 - Slice, Sauce & Reheat
- Preheat oven to 325°F (165°C).
- Remove the cold brisket from the foil and scrape off any congealed fat. Slice the brisket thinly against the grain.
- Place the sliced brisket back in the foil or a clean baking dish.
- Cover the brisket slices completely with the cooled BBQ sauce and rewrap or cover tightly with foil.
- Bake for 1 hour, or until the sauce is hot and bubbly and the meat is fork-tender.
💡 Make-Ahead & Storage: This recipe is designed to be made over 3 days, with the brisket resting and chilling overnight at multiple stages before its final bake.
Original Recipe Scan
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