I will share a recipe that I have used for many years. I can upon it in Houston Texas where they are known for their fabulous brisket.
Day 1 Marinate overnight
Day 2 Bake
Oven: 275 degrees for 5 hours
275 degrees for 1 hour with barbecue sauce
Total cooking time 6 hours
6-8 pound brisket
1 large cooking bag
Garlic powder or granulated (Co-Op price)
Onion powder or granulated (Co-Op price)
Small bottle of liquid smoke (omit if you like)
Bottle of favorite barbecue sauce
- If you are buying the brisket from the grocery store it will have lots of fat on it. Leave most of the fat on the brisket, you can trim off areas where it's several inches thick. The grass fed brisket was very lean, so I did not have to do anything to it.
- Place the whole brisket into the bag and sprinkle generously with garlic powder, onion powder and salt. Add the bottle of liquid smoke to the bag. (I am sensitive to the liquid smoke so I omit it)
- Seal the bag and place into the refrigerator overnight.
- The next morning remove the marinating brisket from the refrigerator. Open the bag and sprinkle a generous amount of Worcestershire sauce over the brisket.
- Place the bag on a cookie sheet that has a rim around the edge, just in case of spills. While on the cookie sheet take a fork and poke holes in 4 places on the top of the bag to let the steam escape. Cook slowly in the oven for around 5 hours.
- After 5 hours open the bag and pour the bottle of barbecue sauce over the brisket and tie the bag up again and place in the oven for an addition hour.
- Let the brisket cool on the cookie sheet for easy clean up. After it's cooled remove the brisket and remove any fat that is still visible. Save the liquid. I put it into a container and refrigerate it, that way I can get all of the fat off it in a few hours or the next day.
- I have done this recipe in my crock-pot or roster and it turned out fine. But you may have to add additional water to the pot every now and then as needed.
- The second option is to prepare this just before you go to bed and have the oven come on in the middle of the night so it's ready for the final step when you first get up. We do this in the summer to keep the kitchen cooler during the day.