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Oven Barbecued Brisket From San Antonio

H-E-B Cooking Connections



Quick and easy


Prep Time:

10 minutes (Marinating time: 12 hours)

Cook Time:

6 hours


12 servings


5  pounds  beef brisket, trimmed of fat

1  (4 ounce) bottle  Colgin Liquid Smoke

1  teaspoon  garlic salt, or to taste

1  teaspoon  onion salt, or to taste

1  teaspoon  celery salt, or to taste

1  medium  onion, chopped

1  cup  ketchup

1/2  cup  brown sugar

1/3  cup  cider vinegar

1/2  teaspoon  garlic salt, or to taste


Place brisket flat in a glass dish, roasting pan or Dutch oven. Pour liquid smoke over brisket and marinate covered overnight in the refrigerator.

Drain liquid smoke from brisket. Season both sides of meat with garlic, onion and celery salt.

Heat oven to 250 degrees. Bake brisket 5 to 6 hours covered.

Combine sauce ingredients. Drain cooking juices in bottom of pan if more than 1/2 cup to prevent finished sauce from being too thin. Pour barbecue sauce over top of brisket. Cover and bake one hour longer.

Slice brisket across the grain into 1/4-inch thick slices and serve with sauce. This brisket tastes even better the second day
Nutritional Information
No Nutritional Information Available
H-E-B Cooking Connections

Created 07/31/2009
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