Texas Beef Brisket

Didn’t take me long to get to making this brisket, now did it?

Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef

As my latest poll drew near a close and it was clear Brisket would be the winner, I’m pretty sure Dustin asked me every day when I was going to make it.  You see, brisket, Dustin and I go way back.  Let me explain…

About 10 years ago, Dustin moved to Texas to live with his dad and to attend his freshman year of college.  Meanwhile, I stayed securely in my comfort zone in California.

Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef
Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef
Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef

I visited Dustin for the first time while he lived with his dad and his step-mom in Dallas.  This was my first trip to Texas, my first airplane ride on my own, my first time meeting Dustin’s step-mom and…my first brisket.  Dustin’s dad and his wife cooked this humongous piece of meat in the oven for what seemed like days, basting it every so often with cans of Bud Light.  Looking back, I don’t remember paying too much attention to this would-be-miracle that would later become the best sandwich I’ve ever had.

I couldn’t believe how good this brisket was when I first tried it.  It was moist, flavorful and oh-so tender…like nothing I’d ever had before.

But, then, something wonderful happened: I had it as left-overs the next day!  During my two-week stay in Dallas, I sometimes stayed home while everyone else went to work or school.  And I ate brisket sandwiches.

Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef
Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef
Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef

It was so simple: white bread, sliced cheddar cheese, some mayonnaise and several chunks of brisket.  I couldn’t stop myself.  I ate sandwich after sandwich.  Day after day.  It was that good.

Fast forward about 4 or 5 years: Dustin and I were living together back in Central California while we attended — yet some more — college.  Did we try time and again to recreate the mastery that was the Texas Beef Brisket?  Sure, but with no luck.  We tried beer braising, adding barbecue sauce and the like, but no brisket ever turned out to be as good as that Texas brisket. 

That was…until now.

Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef

[Is anyone else hearing the song, Eye of the Tiger, by Survivor in the background?  No?  Just me.  Oh...well, never mind then.]

Full of hope and excitement about moving to Austin, I added the choice of Brisket to my latest poll.  And it won! 

The pressure was on now.  I knew what I had to do.

Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef

So, I went to the one person who I believed knew how to make the Texas Beef Brisket.  Someone who knew cooking.  And eating.  And beef.   I went to The Pioneer Woman.  I figured she wouldn’t let me down.  And she didn’t.

This recipe was so good.  It’s as close as we have ever gotten to the Texas brisket Dustin and I remember so fondly.

Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef

As Ree so perfectly puts it, “Brisket. If you think you don’t like it, you’ve never had it like this. If you’ve never had brisket, you don’t know what you’re missing.”

Thank you, Ree, you’re awesome!

Texas Beef Brisket

original recipe by Ree Drummond of The Pioneer Woman

2 cans Beef Consomme
½ cups Lemon Juice
1-½ cup Soy Sauce
5 cloves Chopped Garlic
2 Tablespoons Liquid Smoke
10 pounds Beef Brisket


Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound, about 6-7 hours.

When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices.


As always, I want to thank you for visiting. I welcome your comments, questions, recipe suggestions and food stories. Here’s to doing what you love!


Stay up to date with ASPC and get a free copy of my ebook Favorite Recipes From A Sweet Pea Chef
About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

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?

    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.

  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.

  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!

    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!

  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!

  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.

  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?

    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!

  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.

  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.

    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!

  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?

    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!

  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!

  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.


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