Texas Slow-Cooked Bbq Brisket Recipe

Name: Texas Slow-Cooked Bbq Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade (Quantities are generous. Halve the recipe if total brisket weight is less than 6 pounds):; 1 cup Worcestershire sauce; 1 cup red wine; 1 can (14 ounces) beef broth; Few drops liquid smoke seasoning (if you wish to enhance the natural smoke and are not using a smoky barbecue sauce); Juice from 2 limes; 4 tablespoons brown sugar; 1/4 cup chopped parsley; 6 green onions, white and green parts, chopped; 1 tablespoon salt; 1 tablespoon coarsely ground black pepper; 4 cloves garlic, chopped; 2 serrano chiles, stemmed and halved; 1/4 cup barbecue sauce, such as Bulls Eye or a homemade sauce, recipe follows (optional); For finishing:; Oil for searing; 2 tablespoons barbecue sauce such as Bulls Eye or a homemade sauce; 2 tablespoons butter at room temperature; Salt; Pepper; Tender greens or watercress and red-leaf lettuce for garnish

Servings: persons

Marinade (Quantities are generous. Halve the recipe if total brisket weight is less than 6 pounds):
1 cup Worcestershire sauce
1 cup red wine
1 can (14 ounces) beef broth
Few drops liquid smoke seasoning (if you wish to enhance the natural smoke and are not using a smoky barbecue sauce)
Juice from 2 limes
4 tablespoons brown sugar
1/4 cup chopped parsley
6 green onions, white and green parts, chopped
1 tablespoon salt
1 tablespoon coarsely ground black pepper
4 cloves garlic, chopped
2 serrano chiles, stemmed and halved
1/4 cup barbecue sauce, such as Bulls Eye or a homemade sauce, recipe follows (optional)
For finishing:
Oil for searing
2 tablespoons barbecue sauce such as Bulls Eye or a homemade sauce
2 tablespoons butter at room temperature
Salt
Pepper
Tender greens or watercress and red-leaf lettuce for garnish

1
Three days ahead of time, put the brisket, fat side up, in a large pan at least 2 inches deep or a heavy-duty plastic bag. Combine the marinade ingredients and pour over the brisket. Cover or seal tightly and marinate for 30 to 36 hours.
2
Preheat an outdoor grill. Remove the brisket from the marinade (reserve marinade) and rub with oil. Sear on the grill, fat side down, for 8 to 10 minutes. Turn and sear the opposite side for 8 to 10 minutes.
3
Preheat the oven to 200 degrees. Lay out several overlapping sheets of heavy aluminum foil large enough to enclose the brisket completely. If you are using two briskets, lay one on top of the other. Pour about 1/2 cup of the marinade over the meat, then wrap securely in foil. Refrigerate the remaining marinade for another use within a week or freeze for longer storage. Put the brisket(s) in a roasting pan and place in the center of the oven. Roast, undisturbed, for 8 hours.
4
After 8 hours, remove the brisket. Let it stand 10 minutes, then pour off and reserve the juices. Cover the brisket lightly with foil to keep it warm. You may not wish to use all the juice. If you want a real barbecue sauce taste, stir in 1/4 cup barbecue sauce to taste and cook a few minutes more. If you prefer the natural juices to dominate, add 1/2 cup of reserved marinade to the juices and boil 10 to 20 minutes to reduce and thicken. Then whisk in the 2 tablespoons of barbecue sauce and 2 tablespoons soft butter. Season to taste with salt and pepper.
5
Slice brisket diagonally across the grain about 1/3-inch thick. Arrange slices overlapping on a warm platter, with garnish of greens around edge. Moisten with juices. Pass additional juices. A 10-pound brisket, or two smaller ones totaling 10 pounds, serves about 16.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Marinade (Quantities are generous. Halve the recipe if total brisket weight is less than 6 pounds):, 1 cup Worcestershire sauce, 1 cup red wine, 1 can (14 ounces) beef broth, and more.

Yes, Texas Slow-Cooked Bbq Brisket falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Texas Slow-Cooked Bbq Brisket

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions