Barbecue Beef Brisket

This recipe is one of our family’s FAVORITE.  I got the it years ago from a friend after she made it for a Sunday School gathering at her house.  I love that you can make it ahead and just warm in the oven before serving.


These pictures are from a few weeks ago….  My kiddos requested this as part of their Back-to-School week dinners.  That time I served it with a Kale Salad (bagged from Costco + slaw dressing) and…  of course….  mac ‘n cheese!


This past weekend as we celebrated my first born’s birthday, he requested this brisket along with homemade mac ‘n cheese AND homemade mashed potatoes.  And YES he got his wish….  His birthday.  His menu.  :)

This brisket is perfect for a Sunday Supper, for entertaining guests, or for special celebrations!

Barbecue Beef Brisket


  • For the Meat:
  • 8-10 pound brisket (2 to equal works well)
  • 2 TBSP Liquid Smoke
  • Celery Tops/Leaves
  • Onion Slices
  • For the Sauce:
  • 1 1/2 Sticks Butter
  • 1 Large Onion, finely chopped
  • 1 cup Celery, finely chopped
  • 9 tsp Dry Mustard
  • 3/4 cup Worcestershire Sauce
  • 1/4 cup + 2 TBSP Liquid Smoke
  • 1/2 cup + 2 TBSP Brown Sugar
  • 42 oz. Ketchup
  • 1 cup Brisket Broth (de-fatted)
  • 1/2 cup water


Place Brisket in large baking dish. Rub 2 TBSP liquid smoke into both sides of meat. Top with celery leaves/tops and onion slices. Cover tightly with foil and bake at 275* for 8-12 hours (overnight works well). When done, remove from broth and scrape all fat. Discard vegetables. Keep 1 cup of broth for the sauce. Place meat in fridge to chill.

In sauce pan, combine butter, onion, celery and saute until veggies are crisp tender. Then add dry mustard, Worcestershire Sauce, Liquid Smoke, Brown Sugar, Ketchup, Broth, and water. Simmer sauce for a few minutes while you slice the chilled brisket across the grain. Place sliced brisket back in dish, and cover with sauce. Refrigerate until 2 hours before serving. Then bake, covered at 300* until bubbly and heated through.

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