Power to the people. BBQ for everyman. Melt in your mouth tender with a wonderful smoky taste and only about 5 minutes total work time. A never failed recipe we have used for 35 years. The ultimate KISS recipe. What could be better?
I had planned this to be the second post EVER on my blog since it was the most common thing we were asked how to do. Well, 186 posts later I’m finally doing it. So many brisket recipes call for many spices. Grills. Smokers. Or even a pit. And the results are dry, tough, tasteless and ever worse, a LOT of work. I’m lazy. No mopping for me.
Rate:
Absolutely a 5. The leader for recipe of the year. And now replacing my previous personal favorite of Memphis Pork Tenderloin.
Notes:
1) You can do this with a “flat”, a “point” or whole brisket. It can be fresh or frozen. (Not corned… dah). Just adjust the cooking time. The end point is the important part.
2) While on the subject of the end point. It needs to be “fork tender”. This is when you insert a large fork, and it goes in easy and slides out easy. The meat will hardly move. If you don’t “get it” about fork tender, the internal temp should be 190 to 195. NEVER UNDER COOK THIS… a little too long is better than a little short.
3) To be a “correct” brisket sandwich in our family, it must be on white Wonder Bread and have Gates BBQ sauce. Proper assembly of the sandwich is as a double decker with sauce on each layer and sauce on the plate for dunking. Feel free to do what you want but this is the recommended method of consumption.
4) A note on liquid smoke. Be sure to read the ingredients. It should be water and smoke. Not a bunch of chemicals.
5) Be absolutely sure to cut cross grain.
6) I have done this for parties several times serving 25 to 50 people. You can cook several days ahead and just reheat at the time. If you cook about 1/2 lb per person, you should be about right. Add a little more to be safe and have leftovers. 3/4 lb if they are piggies. 1 lb per teenage boy.
6) A special thanks to Peggy who was our secretary in KC 35 years ago that taught us the true KC way.
Useful links
Gates BBQ Web Site I still buy by the case – They ship and the rub is good too.
My Memphis BBQ Sauce – You must try this
Recipezaar # 16745 Gates & Son’s KC BBQ Sauce
What you need.
Rinse and dry brisket. Place in pan fat side up. Cover top of meat with a generous amount of liquid smoke 3-4 tablespoons.
Oven to 300 degrees, not convection. No need to preheat.
Cover tightly with aluminum foil sealed on all edges.
Place in oven until “fork tender” (190-195 degrees). About 4-4 1/2 hours. (May take over six hours if frozen or a whole brisket).
Scrap off the “fat cap” before removing from pan. Then place on platter and refrigerate for a least 3 hours before cutting. Discard liquid.
Cut CROSS GRAIN into 1/8 to 1/4 inch slices.
Transfer back to a pan. Cover top with BBQ sauce. Seal with aluminum foil again and reheat in oven preheated to 375. About 25 minutes.
Make into sandwiches with sauce and bread. Ahhh KC heaven…
| Servings | Prep Time |
| 16 servings | 5 minutes |
| Cook Time |
| 270 minutes |
|
|
| BBQ for everyman. Melt in your mouth tender with a wonderful smoky taste and only about 5 minutes total work time. A never failed recipe we have used for 35 years.
|
- 4 pounds Beef Brisket flat but any brisket will do
- 3-4 tablespoons liquid smoke
- Oven to 300 degrees, not convection. No need to preheat.
- Rinse and dry brisket. Place in pan fat side up. Cover top of meat with a generous amount of liquid smoke 3-4 tablespoons.
- Cover tightly with aluminum foil sealed on all edges. Place in oven until “fork tender” (190-195 degrees). About 4-4 1/2 hours. (May take over six hours if frozen or a whole brisket).
- Scrap off the “fat cap” before removing from pan. Then place on platter and refrigerate for a least 3 hours before cutting. Discard liquid.
- Cut CROSS GRAIN into 1/8 to 1/4 inch slices. Transfer back to a pan. Cover top with BBQ sauce. Seal with aluminum foil again and reheat in oven preheated to 375. About 25 minutes.
- Make into sandwiches with sauce and bread.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
August 17, 2016
Hi All, I'm DrDan and welcome to 101 Cooking for Two. We present some of the best recipes with easy to follow step by step photo instructions to make your everyday cooking needs easier. 
Carolyn
Wow, this recipe is a keeper, for sure!
Dr Dan
Thanks, I though about just saying “put meat in cake pan, pore on a half jar liquid smoke, seal with foil and bake for 5 hours” but I wanted pictures.
Substantive Woman
I have a 6qt crock pot… could I make this in that and simply follow the rest of the recipe… my oven has fluctuating temperature problems that makes using it a crap shoot… thanks.
Dr Dan
I think you could do it in a crock pot but I would probably go for the el crapo oven. I have cooked these at 275 to 325 so I’m not convinced that the fluctuation would be a big deal. Just go for the correct end point. I suspect the crock pot could take a long time to get to that end point.
I remember doing them in a small apartment range in KC many years ago and your oven can not be worse than that.
Karen
This might have been my favorite meal of all time. I had a 2 lb. brisket which I cooked for about 3 hours, a little over 190 degrees internal temp. I followed your instructions exactly and for the sauce I used your recipe for Memphis Barbecue Sauce. We had this on white bread with macaroni salad on the side.
There’s not one recipe from you that I’ve tried that hasn’t come out perfect. Thank you SO much!
Dan Mikesell
This may be my all time favorite also. Thanks for the comment.
Dan
steve roth
I grew up in KC. Barbeque for me is a choice-Arthur’s, Rosedale or Gates…and then the other 135 decisions. I have tried this recipe and yes you could probably pull it off in a crockpot. I suggest that you wait for a day off and do it the oven. The aroma from the brisket/liquid smoke/reheating in Gate’s sauce should not be missed (crockpot).
There is a similar recipe in the Colorado Cache Cookbook (Jr. League of Denver), which includes a pretty decent pseudo Gates style barbeque sauce, if say you live in Anchorage and your KC shipment has been delayed.
DrDan
I always would go back and forth between Gates and Bryant’s. I get my Gates sauce mailed by the case still. 12 bottles is not too much.
As for the crock pot, to get done you need to get to the 190 range. On high a crock pot does about 210-215. It would take a long time but possible. Since I frequently start with a frozen brisket, I will stick to the oven.
Thanks for the note and the KC memories
DrDan
Katherine
Thank you so much for this information. There was a miscommunication between my husband and I and the brisket wasn’t defrosted. I was at a loss until I found this. It is now in the oven, and the scent will torment (heh) my family until I serve it this afternoon.
Thank you again, sorry for being late to the game. Must now go and explore the rest of the site.
DrDan
Most of the time mine goes in frozen.
Thanks for the note.
DrDan
Lottie
Thanks so much for this! I was a “newbie” to brisket, and made it for a group of 18, it was wonderful and amazing! Many compliments, NOTHING leftover! Thanks for all the information, very informative!
DrDan
Thanks for the note, so glad it worked for you.
DrDan
Leslie
Help! I have several questions. Since I am a newbie at party giving. I want to figure things out before I host my Super Bowl party for 30.
How many days in advance can I cook the brisket?
After I take it out of the oven & scrape the fat off do I store it in the cooking liquid?
Do I slice it exactly after 3 hours or on the day I reheat it?
Should I use a dry rub and when would I use it?
How long should I reheat it if I make it that Friday or Saturday before the super bowl.
Sorry for such a long list of questions. Thank you so much, your sight has giving the cooking confidence to host a party, Leslie
DrDan
I would cook it Saturday for Sunday. Friday would be ok.
No dry rub… just the liquid smoke.
Discard liquid right after the initial cooking. It’s a slimy fatty mess since I usually scrap the fat into it.
So cook, scrap off fat and cool. I put it in the fridge covered with foil on a plater. It cuts better cold. It falls apart if you try to cut it hot. Be sure to cut cross grain.
Cutting can be a bit tough so I cut the day ahead. Then just cover and refrigerate until ready to reheat. Then I add a coat of sauce and reheat covered until hot about 25-30 minutes… it might take a little longer.
Dan
Leslie
Thanks for all your help, my husband and I are so excited for Carolina Panthers and a super bowl party!
Leslie
Great easy recipe that you can make ahead, made your barbecue sauce recipe good and spicey
Annie
this looks amazing! I have been searching for a great brisket recipe. Can this be almost
shredded instead of cut up?
DrDan
Shredded it might be a bit stringy. Hence the cutting cross grain. It does tend to fall apart but instead of shredding like a pork butt I would cut across grain into thick slices then shred.
DrDan
TheSassySouthernGal
I liked this recipe. I thought the brisket would be a little more tender than it was but it had a good taste. It was an easy recipe to follow and really did smell good. We used Rufus Teague’s BBQ Sauce – honey something. It was really good. Thanks for sharing the nice recipes.
Dea Varner
This recipe is very similar to a long-time brisket recipe my mother-in-law makes.. the only difference is she rubs the brisket with equal amounts of celery, garlic and onion salt (no exact measurements, she just eyeballs it) and then pours on the liquid smoke and cooks it as you do. We top it with whichever BBQ sauce we happen to be loving at the time.. being from Kansas City it could be Gates or my favorite is KC Masterpiece.. but it turns out great everytime!!! Btw, I love your site.. it has saved me on more than one occasion when I was clueless as to what to make for dinner!!!
DrDan
Hi Dea,
This recipe is still dear to our hearts and I cook it almost monthly. And I still get Gates BBQ sauce shipped to Michigan by the case. (We give it to friends.) I think this recipe will be coming up again for republishing. I need new pictures and it will just be a flat since there are usually 2 or 3 of use eating here. The whole brisket is just too much.
Thanks for the note
Dan