Southern Mom Loves: The Juiciest, Fall-Apart Beef Brisket Recipe!

The Juiciest, Fall-Apart Beef Brisket Recipe!

Wednesday, April 12, 2017

Hey, guys! With Easter closing in, I thought I would share an alternative to serving a ham or turkey. Some of you may already do a brisket for Easter. Even if you have your own tried and true recipe, you may want to try this one! It slow-cooks in your oven all night for a fall-apart brisket the next day. Minimal effort, big payoff. Tender, juicy beef on crusty rolls with mayo and horseradish? Heaven!

This is one of my all-time favorite recipes, but we're not huge meat-eaters so I only make it a few times a year, but you can bet that when I do, it disappears quickly.

Serve it piled high on big, toasted kaiser rolls for a sandwich no one will forget.

Serve it with your regular sides or make this an all-in-one sandwich by topping it off with your favorite cabbage slaw.

Pass the horseradish, please!

BTW, I shot this recipe a few years ago and thought I lost the photos, so if you're a long-time reader, flash back to my old dark kitchen shots!

The Juiciest, Fall-Apart Beef Brisket

Start this the night before you plan on serving it.

  • 3 lb. beef brisket (leave the fat layer intact)
  • 4 Tbsp. A1 steak sauce
  • 1 packet of onion soup mix
  • Heavy duty aluminum foil
  • a roasting pan with a rack and lid (important!!!)


1. Pre-heat the oven to 500° F.

2. Lay a large sheet of aluminum foil out on the counter, unpack your brisket from the plastic or butcher paper and place it in the center of the foil, fat layer up. (While your brisket is cooking, the fat will keep the meat below it moist. Don't trim it!!!)

3. Spread the steak sauce over the brisket. I like A1, but you can use your favorite.

4. Sprinkle the packet of onion soup mix over the steak sauce.

5. Make a packet from the foil by bringing two sides together over the meat and folding it over twice, crimping the edges. Roll up each edge and crimp tightly. Make sure to leave plenty of room inside the packet for steam expansion.

6. Place the entire foil packed on the rack in your roasting pan, then cover tightly with the lid.

7. Place in the oven and bake for 1 hour. Don't open the oven during the cooking time.

8. After one hour, turn off the oven and leave the door closed (tape it shut if you have to) and let sit and slow cook itself overnight, at least 8 hours.

9. Check to make sure the meat is cooked. It should be falling apart. If it's not quite done yet, crank the oven back up to 500° F and roast covered for another hour.

10. Drain the drippings into a large metal bowl and place in the refrigerator to cool. 

11. Using a large spoon or knife, scrape off the now-soft fat layer from the top of the cooked brisket. Discard.

12. When the drippings are cold, you can remove the fat layer from the top with a spoon.

13. Slice, chop, or crumble your brisket meat to your preference. I slice it, but it is so tender it falls apart on its own!

I like to serve hot, but you can heat up the drippings and pour them over the room temperature meat in a pan to serve. To reheat the whole shebang, place in a baking pan and top with the drippings. Cover with foil and heat for 15-20 minutes in a 375° F oven.

And get ready for delicious brisket!


What are you serving this Easter? Have you ever made a brisket? I love to read your comments!

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