Most people think of brisket as the star of a Fourth of July barbecue. Let me assure you, this brisket recipe is good enough for any occasion! I wrote this recipe down sometime in the 1980s. We had had it at a family gathering with cousins, and I made sure I got the recipe. Somehow in my tween years I must have known that one day I would share it with my own family and they would love it as much as I did as a kid.
When I got my latest box of Stubb's products to sample, I knew exactly what I was going to make... this brisket. Along with some great rubs and BBQ sauce, I received a bottle of their Hickory Liquid Smoke. I remembered that that was one of the key ingredients of the brisket recipe. The wheels in my head started turning... "What if we had brisket for Thanksgiving?" After running it by the family, it was a go. My daughter could not get enough of this meat. She kept remarking that it was the best meat she had ever had. So, are you ready to find out how to make it for yourself?
With just a few ingredients, a little prep work, and a few hours, you'll have the best tasting, most tender and flavorful meat you've ever had.
Start by trimming any visible fat.
Next, season with your favorite salt-free blend. The original recipe called for Nature's Seasoning. I'm not sure if it is even still sold in stores.
Place the meat inside a large cooking bag placed in a glass cooking pan.
Sprinkle with one packet of onion soup mix.
Combine 1/4 cup Stubb's Hickory Liquid Smoke and 1 1/2 cups water.
Pour all around the meat and a little bit on top of the meat as well. Seal bag and poke 3 holes in the top of it. Place in preheated oven and bake for 4-5 hours, basting periodically.
Remove from oven and allow to rest for about 10 minutes before slicing against the grain with a sharp knife.
When the brisket is sliced, place in a serving dish and pour the juices over. This just adds to the juiciness of the meat.
Best Ever Brisket
1/2 Brisket (3 lbs)
salt, pepper, garlic powder, and any other seasonings
1 packet dry onion soup mix
1/4 cup Stubb's Liquid Smoke
1 1/2 cups water
large cooking bag
Preheat oven to 250 degrees. Trim all excess fat from the brisket. Season both sides of meat with garlic powder and a little bit of salt and pepper or your favorite seasoning blend. Place meat in large cooking bag. Crumble dry onion soup mix over the top of the brisket. Mix together 1 1/2 cups water and 1/4 cup Liquid Smoke. Pour around the meat and some on top also. Seal the bag and punch three holes in the top. Bake at 250 degrees for about 4-5 hours. (1 lb. meat = 1 1/2 hours) Baste a few times during cooking time. Remove from oven and let rest for 10 minutes. Slice against the grain.
Perhaps you'll start a new tradition this Christmas... or New Year's Day. Believe me when I say, this Best Ever Brisket is the perfect way to shake things up a bit. We ate leftovers for a couple of days, and no one ever tired of the brisket.