Busy Day Barbeque Brisket

I made two 14 pound briskets in the oven. When I cooked it, I added three cups of water to pan and rest of mesquite liquid smoke to the pan, then laid brisket on wire rack in pan tightly covered. Cooked at 250 degrees at 1.5 hours per pound. The first brisket was marbled and I forgot to put the Worcestershire sauce to it and the second brisket I added. My family liked the first one better. In my ingredients I added a tablespoon of Chile powder to the mix and found I didn’t have to uncover the last hour. It came out just beautiful!

Delicious! Everyone really enjoyed this! Wouldn’t change a thing. Thanks to the submitter!!

First of all thank you for this recipe. It was extremely easy and very tasty indeed. The only change I made was I had about a 4lb. brisket but still followed the recipe as is. I made up the dry rub the night prior to cooking and applied it and wrapped it tightly in saran wrap for the night. The next morning I mixed the liquid seasonings and poured it into my crock pot. While I was doing this I had pulled the wrapped up, dry rubbed brisket out and let it breath a little and let it warm a little. After 20 minites I tossed the meat in fat side up on top of this "bbq sauce" mixture. I set the cooker to warm for another 20 minutes, then went in and bumped it up to low and left it there for 7.5 hours without touching it. At that point I pulled the brisket out onto a baking sheet and let it rest about 15-20 minutes then sliced the entire thing up and stuck it back into the pot for another hour on warm while we made our sides. We absolutely loved this. It was a little much black pepper for me, but when paired with a nice sweet cream corn dish I got from here it blended perfectly.

I had a 2.25 lb Beef Brisket so I didn't need to use all the Rub. However, I found that 1/2 TSP of Liquid Smoke only covered 1/2 the Meat, so I used another 1/2 TSP on the other side. Also, the only BBQ Sauce I had is a North Carolina Sauce which is thinner and has more Spice and Vinegar than most common varieties. I only had about 3/4 cup so I used that. The Roast sat on top of the sauce in the Slow Cooker (I used my Ninja) and it worked out fine, there was plenty of sauce and moisture when it was done. The Brisket easily shredded apart with 2 forks and I shredded it into the sauce to serve. The flavor is wonderful and it carries quite a kick... That could be due to the BBQ Sauce I used. Check out my pics! I have dinner rolls to serve it on, but was craving it on a soft Flour Tortilla with some chopped lettuce to cool it down a bit. It is divine!

I had a 2.25 lb Beef Brisket so I didn't need to use all the Rub. However, I found that 1/2 TSP of Liquid Smoke only covered 1/2 the Meat, so I used another 1/2 TSP on the other side. Also, the only BBQ Sauce I had is a North Carolina Sauce which is thinner and has more Spice and Vinegar than most common varieties. I only had about 3/4 cup so I used that. The Roast sat on top of the sauce in the Slow Cooker (I used my Ninja) and it worked out fine, there was plenty of sauce and moisture when it was done. The Brisket easily shredded apart with 2 forks and I shredded it into the sauce to serve. The flavor is wonderful and it carries quite a kick... That could be due to the BBQ Sauce I used. Check out my pics! I have dinner rolls to serve it on, but was craving it on a soft Flour Tortilla with some chopped lettuce to cool it down a bit. It is divine!

This was my first time making brisket at home and it was a winner!! Followed directions to a tee except my brisket was almost 4 lbs. I will definitely keep this recipe for future use! Thank you for sharing!