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Stephen Verderber: "Simple and tasty. My roast only got to 165-170 af…" Read More
11Ingredients
14Hours
550Calories
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Ingredients
US|METRIC
7 SERVINGS
- 5 lb. beef brisket (trimmed)
- 1/2 cup brown sugar (packed)
- 1 Tbsp. Worcestershire sauce
- 2 cloves garlic (minced)
- 1 Tbsp. chili powder (mild)
- 1 Tbsp. ground black pepper
- 1 Tbsp. yellow mustard
- 1 1/2 tsp. sea salt (or kosher salt)
- 1 tsp. paprika
- 1 tsp. cumin
- 2 Tbsp. liquid smoke (optional)
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Directions
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories550Calories from Fat210 |
% DAILY VALUE |
Total Fat23g35% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol200mg67% |
Sodium800mg33% |
Potassium1140mg33% |
Protein68g |
Calories from Fat210 |
% DAILY VALUE |
Total Carbohydrate12g4% |
Dietary Fiber0g0% |
Sugars10g |
Vitamin A8% |
Vitamin C2% |
Calcium4% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(14)
Stephen Verderber 4 years ago
Simple and tasty. My roast only got to 165-170 after 5.5hrs so we just ate it. It was tender and perfect.
DeanTamera Mooney 4 years ago
Agreed! Delicious! My dad used to make smoked brisket and I miss it!! Going out to get BBQ is so expensive. I bought a large brisket and cut it up into ten pieces. This is as good as my dads smoked brisket. This is my go to recipe for BBQ brisket now and I have tried many oven recipes only to be disappointed. You won’t regret it.
Ann Clay 4 years ago
I made this and it was DELICIOUS!!! Never made brisket before. I sometimes find recipes don’t have enough coating so I doubled the rub... probably didn’t need to, but it was scrumptious anyway.
David Malin 4 years ago
Very yummy! I prefer smoked brisket but my wife really liked this because she doesn't like smoked foods.
Jose Guerrero 4 years ago
Follow the instructions step by step, added a few extra ingredients to make it my own. Turned out outstanding.
Angie Baker 4 years ago
Exceedingly tough. Followed direction exactly but, though the flavor was good, the meat was barely edible.
Pam 5 years ago
This was really good, tender and easy. I left out the liquid smoke in error but I will be making it again and will remember to add it next time.
Helene Racine 5 years ago
WOW! So good... and believe or not, it's even better reheated. It's like eating candy!
Claudia 6 years ago
Good! I didn’t have yellow mustard sadly, so I used spicy brown mustard. Still tastes good
Elizabeth M. 7 years ago
made this for my Halloween party and it was a huge success. It came out tender and peppery, it was so good. i had none left and that says something because half the guest where veagan.
Kristina R. 8 years ago
This was great! Marinated the meat over night then let it come up to room temperature. To get that smokey flavor, we placed wood chips (pre-soaked in water overnight) in an aluminum pie pan and placed it directly on top of one of the flame grates in our gas grill (remove the cooking grates to access & then replace it). We turned that side of the grill on low, closed the lid, and allowed the chips to start smoking and the temp to increase to 250 (set an oven thermometer inside but not over the direct heat). Once the chips were smoking and the temp was right, we placed to meat with tinfoil underneath it (you could use a shallow pan, too) on the opposite side of the grill (no heat side). We let the meat "smoke" for about 1 hour before transferring to the oven (wrapped in the tinfoil that we placed under it) to finish cooking for about 4 more hours. It was delicious, especially with the juice/fat from the bottom of the pan as a dipping sauce. Definitely will make again!