The Best Ever Brisket

This is the Best Ever Brisket.  I made it for New Year’s Eve, and it perfumed the house with a meaty yumminess all day.

It is not my own creation…well, it kind of is.  I took a recipe from the Pioneer Woman and had not read all the way down through it when I was preparing it.  It  had one ingredient that I didn’t have, so I substituted. Which I do a lot.  And, I think it is ok to do that.  Within reason.

Here is the link to the whole recipe:

Go to her site and look at all the pictures…she shows how to lay the slab of beef in the pan with the fat side up.  She does this because she says all that grease drips down and makes the beef tender.  I agree!
She also marinates it over night which I think makes it extra tender.

I didn’t have all the soy sauce it calls for- which is a bunch-1 1/2 cups.  So, I added this~~

to make it to the 1 1/2 cups measurement mark. (Allegro Marinade- found at any grocery store)

 I think I followed the rest of the recipe.

The Pioneer Woman has been a great help to me.  Her recipes are always yummy, and she is pretty funny when she writes so you get that added bonus of laughter.  A double SURSEE– good food and Laughter.

The other bonus to brisket is Brisket Tacos the day after.  The *pickins’ are perfect to wrap into a tortilla and serve for the next day.

Let me know if you like this recipe as much as I did.

*Pickins’ are the little morsels of meat that are not big enough to feel good about serving to your mom, but make great tidbit bites for kids and for tacos the next day.  Also can be used to describe the pieces of chicken and turkey that just don’t look all that great after you have carved the bird, but are yummy-licious.


  • 2 cans Beef Consomme
  • 1/2 cup Lemon Juice
  • 1-1/2 cup Soy Sauce
  • 5 cloves Chopped Garlic
  • 2 Tablespoons Liquid Smoke
  • 10 pounds Beef Brisket

Preparation Instructions

Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.
When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred.
You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
Brisket is great with mashed potatoes, with the juice spooned over the top. It’s also great on a sandwich with melted cheese.


  1. YUM! I make mine with liquid smoke, onion soup mix and beer, plus some other spices. What I DON’T do is marinade it overnight — that sounds like a winner! Thanks for the inspiration to make some brisket — perfect for the snowy northern winter! 😉

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