I’ve been making this brisket recipe for years now and it’s a no-fail, super tender and tasty recipe. It’s perfect for a crowd or as leftovers, if you have any. Before we went gluten free I always added 1/2 of a beer to my recipe, but we don’t keep gluten free beers on hand and I didn’t want to go buy any. It tastes great without the beer but if you want to add one, it will help tenderize the brisket.
This is what I always serve my brisket with, Head Country BBQ Sauce. This is a made in Oklahoma product, gluten free, and my absolute favorite BBQ sauce. If you’re looking for something a bit healthier, Annie’s has a great organic Bar-B-Q sauce that contains no high fructose corn syrup.
Here are the super easy directions:
- 1 Beef Brisket (I think mine was 4 lbs)
- 2 tsp. garlic salt
- 2 tsp. celery salt
- 1 small bottle (4 oz.) liquid smoke
- ½ to 1 C gluten free Worcestershire sauce
- ½ gluten free beer, optional
- Line a large baking dish with tin foil, enough to fold over the brisket and cover tightly.
- Measure out the garlic salt and celery salt because your hands are about to get really messy. Rub ½ of the garlic salt and half of the celery salt on one side of the brisket. Turn it over and rub the rest in on the other side. Try to wash your hands without dripping brisket juice all over your kitchen!
- Then pour in the liquid smoke, Worcestershire sauce, and beer if using. Cover the foil tightly over the brisket and place fat side up in the refrigerator overnight.
- Preheat your oven to 275 degrees.
- Leave the brisket covered and cook for 6-7 hours or until tender. Remember, a dry brisket is the result of under cooking, not over cooking. Your house will smell like the best place on earth all day long!
- Shred the brisket by using 2 forks to pull it apart. It should be tender, juicy, and pull apart easily.
- Serve with BBQ sauce.