Comments on: Easy Oven Cooked Beef Brisket Recipe – With Video

By: Sandra Shaffer

Sandra Shaffer — Fri, 14 Mar 2025 17:47:21 +0000

In reply to Francesco Cecere.

Thanks for sharing! I’m so glad you liked this brisket recipe.

By: Francesco Cecere

Francesco Cecere — Wed, 12 Mar 2025 23:59:27 +0000

Well balanced seasoning and cooking time melted in mouth

By: ON THE MENU WEEK OF MARCH 12TH - StoneGable

ON THE MENU WEEK OF MARCH 12TH - StoneGable — Mon, 12 Mar 2018 10:00:26 +0000

[…] image […]

By: Sandra Shaffer

Sandra Shaffer — Mon, 12 Mar 2018 00:10:55 +0000

In reply to CJ.

Thank you for taking the time to comment. I’m so glad this has been a hit at your house too!

By: CJ

CJ — Sun, 11 Mar 2018 21:39:44 +0000

I’ve made this twice already. It is fantastic. The cooking times were perfect. Great recipe for feeding a crowd. Everyone loved it.

By: Sandra Shaffer

Sandra Shaffer — Wed, 10 Jan 2018 03:27:00 +0000

In reply to Jacqueline Lau Gustafsson.

Hi Jacqueline. I’m afraid I don’t know the answer. I bet it can be cooked using a sous vide, but I have never tried it. Let me know what the results are if you experiment with it.

By: Jacqueline Lau Gustafsson

Jacqueline Lau Gustafsson — Wed, 10 Jan 2018 01:04:02 +0000

Can this be done in a sous vide method? If so, how long and do you need to sear it still after the water bath? And is there a substitute for celery salt?

By: Sandra Shaffer

Sandra Shaffer — Tue, 02 Jan 2018 04:10:24 +0000

In reply to Sonia.

It will cook fine in a convection oven. How did it turn out for you?

By: Sonia

Sonia — Mon, 01 Jan 2018 14:30:54 +0000

I am making the brisket today. I was hoping to have it done by lunch time, but I just put it in the oven. If I bake using the convection feature at 300, will th at mess up the brisket? I had a 12lb brisket and cut it in half, but still baking in the same pan.

By: Janice Ryan

Janice Ryan — Sat, 23 Dec 2017 16:11:40 +0000

This brisket brings back memories of my mom. She always made her the same way except she would make a day ahead leaving wrapped in foil and refrigerate. Then a few hours before serving she should take out of the fridge set out for a while to bring temperature up, then add BBQ sauce and reheat in oven uncovered. Slicing while hot is messy sometimes because this is such a deliciously tender brisket. Slicing it cold works nicely and the meat holds together for perfect slices when warm. Thank you for posting. I’m making it now to serve on Christmas eve. Merry Christmas!

By: Karen Cushing

Karen Cushing — Sat, 23 Dec 2017 13:08:38 +0000

In reply to Sandra Shaffer.

If you have a Gordon’s Food Service in your area, they carry them (and will order whatever size you want if they don’t have it), and they are actually less expensive than Sam’s Club.

By: Kim

Kim — Sat, 11 Nov 2017 22:25:20 +0000

In reply to Sandra Shaffer.

I am using a 2lb brisket. Should I cut the cooking time in half?

By: Kirsten Medcalf

Kirsten Medcalf — Sat, 21 Oct 2017 02:55:10 +0000

In reply to Stephanie.

I am currently having the SAME exact issue… it must be something about a smaller piece?! I’ve had it in a whole extra hour and its still not done.

By: Lex

Lex — Mon, 09 Oct 2017 03:16:53 +0000

I made this a few months back. It was amazing! Im going to make it this week

By: A

Sun, 08 Oct 2017 19:50:53 +0000

Hi I accidentally put the barbecue sauce on with the liquid smoke is that gonna ruin the recipe

By: Sandra Shaffer

Sandra Shaffer — Sun, 01 Oct 2017 20:12:47 +0000

In reply to Gurtruid.

Gurtruid, I’m so sorry I’m just seeing your comment. How did the brisket roll come out? I’ve never cooked one, so I would love to know what you did.

By: Sandra Shaffer

Sandra Shaffer — Wed, 27 Sep 2017 13:37:06 +0000

In reply to Cindy Bailey.

Definitely a keeper and I bet there are a lot of variations to try! I love how easy it is to make and everyone loves it! Thanks for commenting!

By: Cindy Bailey

Cindy Bailey — Wed, 27 Sep 2017 13:08:27 +0000

This is a great recipe and there appears to be a variation of one that is from “The Cotton Country Collection” of the Junior League of Monroe, La. first published in 1972. That version marinates the brisket overnight in in the Liquid Smoke, salts and the addition of chopped onions. I have no idea how long this recipe has been floating around the country or where the ladies from the Junior League found it. I never use any other one and I have been making it for 40 years! It would be interesting to hear if it has shown up in any other old regional cookbooks with other variations.

By: Gurtruid

Gurtruid — Mon, 25 Sep 2017 11:20:36 +0000

Hi, I just realised that I bought a pickled brisket roll, which needs to be cooked first in plain water, so how would I be able to adapt this to your recipe? Your recipe sounds delicious and I would love to do it.

By: Sandra Shaffer

Sandra Shaffer — Sat, 23 Sep 2017 19:10:18 +0000

In reply to Leslie.

You sure can! Just make sure the seal is closed tight!