Texas Beef Brisket

20 comments… add one

  1. Katherine January 5, 2011, 2:48 pm

    Never made a brisket before, but this sounds so good. Curious…what do think about doing this in the crock pot?

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    1. lacey - a sweet pea chef January 5, 2011, 11:55 pm

      Hi Katherine! Though I have never tried making brisket in a crock pot, it should work wonderfully because a crock pot, like a long, low-temperature oven, will break down the connective tissue in the meat and make it nice and tender. Only problem I would see would be finding a piece small enough to fit in a crock pot. Otherwise, it should still turn out great. If you try it, I’d love to know what you think.

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  2. Juliana January 5, 2011, 8:10 pm

    Lacey, this beef brisket looks delicious, soft and absolutely perfect. If I only could have a bite of this sandwich :-) Happy New Year to you and yours.

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  3. Miss Becky January 6, 2011, 12:29 pm

    It looks delicious Lacey. I’d been making mine with a combination soy/Annie’s Sweet & Spicey Barbeque sauce and I’m a bit tired of that. I can’t wait to try this. The key to it all though is the low temperature and long cooking time. And you’re right, the left-overs are even better!

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    1. lacey - a sweet pea chef January 6, 2011, 10:32 pm

      Thanks, Miss Becky. I hope you like it — hard to go wrong with The Pioneer Woman, though. Gotta love the left-overs! :) Thanks for sharing!

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  4. Angela January 11, 2011, 12:25 pm

    Oooo, I’ve been looking for a good brisket recipe too. I’ll be trying this. Thanks!

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  5. Mama Kelly aka Jia January 17, 2011, 7:00 pm

    We’re eating a lot less meat these days, both to save money as well as fat & calories but this looks just to die for.

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  6. Kathy Baier January 21, 2011, 7:05 am

    Lacey: I’m going to try this over the weekend. Do I need to baste it while it cooks all day?

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    1. lacey - a sweet pea chef January 21, 2011, 7:52 am

      Hey Kathy! Nope — no basting required. That’s the beauty of leaving the fat layer on it during cooking. Enjoy!

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  7. Kathy Baier January 23, 2011, 4:42 pm

    Lacey: I’ve never had brisket before. Now I am a BIG fan! Thanks for all these great, easy recipes.

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  8. polwig January 24, 2011, 11:45 am

    I made this brisket and it did not turn out well at all. Beef consume made it WAY too salty. I love brisket but this recipe did not work well with me.

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    1. lacey - a sweet pea chef January 24, 2011, 1:40 pm

      I’m so sorry it was too salty for you. Bummer! Did you follow everything else in the recipe (i.e. size of brisket, etc.)…I wonder why it came out poorly. Ugh — that’s no good!

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  9. Raoul January 26, 2011, 1:52 am

    Hi, quick question about this recipe, can i take the pan and go strait from the fridge to the oven or should i let things get up to room temperature first?

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    1. lacey - a sweet pea chef January 26, 2011, 9:27 am

      Great question, Raoul. I took it straight from my fridge into the oven and it turned out beautifully. Since it’s cooking for so long anyway, it doesn’t seem to make a difference. Good luck!

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  10. Jennifer February 12, 2012, 8:33 am

    I adore chopped beef sandwiches and was so excited to find this recipe! It was also a pleasant surprise to see it had originated from the Pioneer Woman, as I am from Oklahoma and have recently begun following her blog. Thanks so much for sharing!

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  11. Tracee February 29, 2012, 8:39 am

    Brisket is a breeze…the secret is the sauce. Vinegar based…tomato based…there’s so many! However, if you are from Texas there is only one you need to buy. STUBB’S! They have a Regular and their Spicy is soooo good. Ok, now I’m hungry.

    Reply

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