I used to think I didn’t like BBQ. Β Turns out, the Kraft BBQ sauce is NOT even close to what BBQ is. Β My husband’s family is from Texas and as soon as we started dating he introduced me to really BBQ….and I LOVE LOVE it. Β I really love it. Β However, I had never tried making my own BBQ dishes……I simply enjoyed what others made. Β Then, I was given a 6 lb brisket. Β My husband was so excited at the thought of having beef brisket at home. Β I combined 2 recipes and made my own BBQ reduction for the top. Β It was just as yummy as I had been hoping. Β And there is a “secret ingredient” in the BBQ reduction. Β
Don’t be intimidated by such a large cut of beef. Β It cookes all afternoon unattended and turns out so tender. Β You can even make the BBQ reduction the night before if you like. Β Talk about making a Sunday dinner easy and relaxing. Β I served our No Fail Beef Brisket with mashed red potatoes and cooked carrots. Β Add a salad and rolls for a big Sunday dinner feast.
PrintNo Fail Beef Brisket

Ingredients
- 6 lb beef brisket
- 2 Tbsp Worcestershire sauce
- 2 tsp ground black pepper
- 1 3/4 tsp Kosher salt
- 1 tsp garlic powder
- 1 tsp garlic salt
- BBQ Reduction Sauce
- 1/2 cup butter
- 28 oz ketchup
- 1/2 cup Worcestershire sauce
- 1 1/2 cup brown sugar
- 1/3 cup lemon juice
- 2 Tbsp chili powder
- 1 1/2 tsp prepared horseradish
- 1 tsp salt
- 1/2 tsp garlic powder
Instructions
- Take brisket out of fridge and let set at room temperature for 30 minutes. Do not trim the fat off the brisket.
- Preheat oven to 300 degrees.
- Lay brisket on top of heavy duty foil.
- In a small bowl stir together the 2 Tbsp worcestershire sauce, 2 tsp pepper, 1 3/4 Kosher salt, 1 tsp garlic powder, and 1 tsp garlic salt. Use a spoon and spread it over the brisket. Wrap tightly in foil and place in roasting pan with the fat side of the meat down.
- Bake at 300 degrees for 4 hours. Do not open foil during this time.
- In a large sauce pan, combine all of the ingredients for the BBQ Reduction Sauce. Stay at your pan while it melts together and bring to a slow boil.
- Turn down heat and let simmer while stiring for 15 minutes. Remove from heat and set aside.
- After brisket has cooked 4 hours, remove it from oven and turn oven to 325 degrees.
- Unwrap the brisket and set it in the roasting pan.
- Pour 3 cups of the BBQ Reduction Sauce over the meat. Cover roasting pan with foil and bake for 30 minutes.
- After 30 minutes, remove foil and bake uncovered for another 30 minutes.
- Let set on a cutting board for 10 minutes before slicing.
- Serve with remaining BBQ Reduction Sauce.
- Enjoy!
Liked my No Fail Beef Brisket? Try the Smokey BBQ βBoneless Ribsβ
Ok is it tender when you cook it in the oven? My hubby cooks his in a smoker for way more hours and at a lower temp. It usually is delicious but we have had some that did not tender up.