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Nutrition Facts
Serving Size 247 g
(Approx. 12 Servings)
Amount Per Serving
Calories 450 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 190 mg 63%
Sodium 680 mg 28%
Total Carbohydrate 14 g 5%
Dietary Fiber 0 g 0%
Sugars 12 g
Protein 63 g
Vitamin A 0% Iron 30%
Vitamin C 4% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Oven Barbecued Brisket From San Antonio

Prep Time
12 h 10 m
Cook Time
6 hours
Total Time
18 h 10 m
12  People


Recipe makes 12 Servings

5 Lb trimmed brisket
4 Oz Colgin Liquid Smoke Hickory
1 1/2 Tsp Hill Country Fare Garlic Salt (reserve 1/2 tsp)
1 Tsp Hill Country Fare Onion Salt
1 Tsp McCormick Celery Salt
1 medium white onion, chopped
1 cup(s) H-E-B Tomato Ketchup
1/2 cup(s) H-E-B Brown Sugar
1/3 cup(s) Hill Country Fare Cider Vinegar
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Place brisket flat in a glass dish, roasting pan or Dutch oven.
Pour liquid smoke over brisket and marinate covered overnight in the refrigerator.
Heat oven to 250°F.
Drain liquid smoke from brisket and season both sides of meat with garlic, onion and celery salt.
Bake brisket 5-6 hours covered.
For sauce, mix onion, ketchup, brown sugar, cider vinegar and 1/2 teaspoon garlic salt.
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.



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