“From "Philadelphia, Main Line Classics" recipe book. I've made this many times; once for a party at the house. I made a 5 lb. brisket assuming that with everything else I was serving(I had set up a buffet), that amount would be sufficient. I ran out of brisket which wouldn't have been bad except that a guest that decided to wait to eat didn't get any and several guests raved about how good it was.I think those guests had several helpings which is the advantage of a buffet for the guests but in this case, a disadvantage for the host. lol”
27hrs 30mins

Ingredients Nutrition


  1. Best if this is done the day before serving: Rub brisket with liquid smoke and salt.
  2. Preheat oven to 325 degrees.
  3. Bake covered for 3 hours.
  4. Do not rush, as this will insure the meat tender.
  5. Cool and refrigerate several hours until firm (or overnight).
  6. This makes it easy to slice. (I usually do up to this step the day before).
  7. Slice meat very thinly and cover with sauce.
  8. For sauce: Combine all ingredients in saucepan and simmer for 5 minutes.
  9. Place meat in baking dish and cover with sauce.
  10. Preheat oven to 325 degrees. Bake until heated through about 30 minutes.

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