No Fail Beef Brisket

No Fail Beef Brisket

I used to think I didn't like BBQ.  Turns out, the Kraft BBQ sauce is NOT even close to what BBQ is.  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.  I really love it.  However, I had never tried making my own BBQ dishes......I simply enjoyed what others made.  Then, I was given a 6 lb brisket.  My husband was so excited at the thought of having beef brisket at home.  I combined 2 recipes and made my own BBQ reduction for the top.  It was just as yummy as I had been hoping.  And there is a "secret ingredient" in the BBQ reduction.  

Don't be intimidated by such a large cut of beef.  It cookes all afternoon unattended and turns out so tender.  You can even make the BBQ reduction the night before if you like.  Talk about making a Sunday dinner easy and relaxing.  I served our No Fail Beef Brisket with mashed red potatoes and cooked carrots.  Add a salad and rolls for a big Sunday dinner feast.

No Fail Beef Brisket



  • 6 lb beef brisket
  • 2 tablespoon Worcestershire sauce
  • 2 teaspoon ground black pepper
  • 1 ¾ teaspoon Kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic salt
  • BBQ Reduction Sauce
  • ½ cup butter
  • 28 oz ketchup
  • ½ cup Worcestershire sauce
  • 1 ½ cup brown sugar
  • cup lemon juice
  • 2 tablespoon chili powder
  • 1 ½ teaspoon prepared horseradish
  • 1 teaspoon salt
  • ½ teaspoon garlic powder


  1. Take brisket out of fridge and let set at room temperature for 30 minutes. Do not trim the fat off the brisket.
  2. Preheat oven to 300 degrees.
  3. Lay brisket on top of heavy duty foil.
  4. In a small bowl stir together the 2 tablespoon worcestershire sauce, 2 teaspoon pepper, 1 ¾ Kosher salt, 1 teaspoon garlic powder, and 1 teaspoon 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.
  5. Bake at 300 degrees for 4 hours. Do not open foil during this time.
  6. 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.
  7. Turn down heat and let simmer while stiring for 15 minutes. Remove from heat and set aside.
  8. After brisket has cooked 4 hours, remove it from oven and turn oven to 325 degrees.
  9. Unwrap the brisket and set it in the roasting pan.
  10. Pour 3 cups of the BBQ Reduction Sauce over the meat. Cover roasting pan with foil and bake for 30 minutes.
  11. After 30 minutes, remove foil and bake uncovered for another 30 minutes.
  12. Let set on a cutting board for 10 minutes before slicing.
  13. Serve with remaining BBQ Reduction Sauce.
  14. Enjoy!
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Liked my No Fail Beef Brisket? Try the Smokey BBQ “Boneless Ribs”

One Comment

  1. 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.

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