BBQ Beef Brisket
photo by karen
- Ready In:
- 6hrs 25mins
- Ingredients:
- 5
- Serves:
-
12-16
ingredients
- 4 lbs beef brisket, trimmed (3-5 lb brisket can be used)
- 1 1⁄4 ounces Lipton Onion Soup Mix (1-2 packets)
- 18 ounces barbecue sauce (I use Kraft Original BBQ, use your favorite)
- 1 (15 ounce) can cranberry sauce, jellied
- 12 gingersnap cookies (optional)
directions
- Preheat oven to 250°.
- Line roasting pan with enough aluminum foil to fully cover brisket (make sure the ends also have enough foil to keep the juices in the foil).
- Lay the brisket flat in the pan with the fat side up.
- Cover with soup mix.
- Combine cranberry sauce and bbq sauce until blended and pour over brisket.
- If using gingerbread cookies, pulverize in a food processor and spread over brisket.
- Seal brisket inside foil, tenting the top up slightly.
- Cook for 6-8 hours (can be done overnight). When fork slides into meat easily it is done.
- Pour sauce into a container and serve as gravy on the side. Let the brisket cool until warm.
- Shred with fork and place meat in a crock pot. One hour before serving, add 2 cups water and 1 cup sauce and turn crock pot to low heat.
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Reviews
-
Ah lads & lassies, this ware a right delicious recipe! [must be read with an Irish lilt!] Being a bit shy on the soup packet, I merely used some dried minced onion and a sprinkle of garlic powder as a substitute. Home-made barbecue sauce mixed with some leftover cran-raspberry sauce really hit the spot, too. Silver dollar rolls (missing the pot o' gold only a wee bit) with a dab o' mayonnaise were the perfect vehicle to convey the brisket too! Sure & begorra, tis a lucky day for my wee bairns when we hit on this one! Certain I am that we hit the veritable JACK POT for tis a KEEPER.
RECIPE SUBMITTED BY
karen
United States