Wonderful Smokey Oven-Barbecued Brisket

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“Make this brisket on a day when you have a bit of time, slow cooking at a low oven temperature for 6 hours is the only way to go for this recipe. Plan ahead the meat must be refrigerated for 8 hours before cooking. Kittencal's Crispy Potato and Green Onion Pancakes (Latkes) and Kittencal's Potato Kugel both go wonderful with this brisket...this is delicious!”

Ingredients Nutrition


  1. Place the brisket in a glass shallow dish; pour the liquid smoke over the brisket then rub all over with fresh garlic.
  2. Place the onions on and around the brisket.
  3. In a small bowl mix together the garlic salt, white salt, cayenne pepper and black pepper, then sprinkle the meat all over with the spice mixture.
  4. Cover and refrigerate for 8 hours.
  5. Remove the brisket and place on a large piece of heavy-duty foil, then discard the liquid smoke mixture.
  6. Place the foil with the brisket on it in a large roasting pan, then pour the Worcestershire sauce evenly over the brisket.
  7. Fold the foil up to seal tightly (prick a few small holes with a fork in the foil to allow the steam to escape).
  8. Set oven to 275 degrees.
  9. Bake for 5 hours.
  10. Remove from oven and unfold the foil; pour the barbecue sauce evenly over the roast, return to oven UNCOVERED and cook for another hour at 275 degrees.
  11. Delicious!

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