Southern 3-Day Brisket 

Modified from The Knoxville Junior League cookbook “Dining in the Smokey Mountain Mist”.

Servings

6

Ready In:

3 days

Good For:

Main Dish

 

Southern 3-Day Brisket

By: Marilou Johnston

Ingredients

 

  • 1 5-7lb Beef Brisket
  • 2 Tbsp liquid smoke 

     

  • 1 1/2 cups chopped onion

  • 3 cloves garlic minced 

     

  • 8 Tbsp of butter

  • 4 Tbsp of brown sugar

  • 12 oz catsup

  • 2 tsp sriracha (if you like spice)

  • ½ cup of water

  • 2 Tbsp liquid smoke

  • ¼ cup of worcestershire

  • 1 Tbsp dry mustard

  • 2 Tbsp celery salt 

Step by Step Instructions

Step 1

Sprinkle the brisket with salt and liquid smoke on both sides. Seal in a large piece of heavy- duty foil.  

Chill in the refrigerator 8-10 hours or overnight. 

Step 2

Preheat oven to 325 degrees. 

Add the onions and garlic to brisket. Reseal the packet and place in a pan. 

Bake at 325 degrees for 5 hours. Cool briefly and place the pan into the refrigerator to chill overnight. 

Step 3

Remove the foil and discard the onion (or save for another use). Trim off the fat and slice the brisket. Put the brisket onto another large piece of heavy-duty foil –you will be sealing the foil after the next step. 

Step 4

Preheat the oven to 400 degrees. 

Melt the butter in a small pan. Add the remaining ingredients. Stir until blended. 

Pour over the brisket and seal the foil. 

Bake at 400 degrees for 10 minutes. 

Reduce the heat to 325 degrees and cook for 35 minutes longer.