Marilyn's Bbq Brisket

“This recipe was submitted to a terrific local community cookbook by a friend of mine. Granted, "smoked" is better. But if your schedule is too hectic or the weather doesn't cooperate or grilling isn't allowed in your building, you can still have some pretty darn good Texas-style barbeque straight out of the oven! Note to novice cooks: Don't be intimidated by the long ingredients list. There's virtually nothing involved but measuring! This one is pretty much foolproof. Please note that it does need to marinate overnight and has to cook for 5 or 6 hours.”
30hrs 15mins

Ingredients Nutrition


  1. Place brisket in glass baking dish, fatty side down, making a note of exact weight before discarding wrapper (that will determine cooking time later).
  2. Measure all remaining ingredients*except* BBQ sauce into a jar with a tight-fitting lid; shake well to mix.
  3. Pour marinade evenly over meat; cover dish with foil and refrigerate overnight.
  4. When ready to cook, remove from refrigerator and allow to sit at room temperature while preheating oven to 300 degrees F.
  5. Bake brisket, covered with foil, for 4 to 5 hours, until extremely tender.
  6. This is where the weight comes in-- a 3-lb.
  7. brisket should be ready in 4 hours; a 4-lb.
  8. brisket will probably take the full 5 hours; if you have one that's somewhere in between, adjust cooking time in 15-minute increments, depending on the exact size.
  9. Remove brisket from oven and**CAREFULLY** drain off most of the grease that has been produced (safety first here, please-- that grease will be scalding hot!).
  10. Note: Leave about 2 tablespoons in the pan for flavor; discard the remainder.
  11. Pour 1 cup of your favorite BBQ sauce evenly over meat (I use Corky's).
  12. Recover with foil and return to oven for one additional hour.
  13. You can either slice this or shred and serve on buns as a sandwich.
  14. Heat additional BBQ sauce to serve on the side.

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