These mouthwatering caramel apples have a nutty texture thanks to the trail mix.
| Prep Time: | 10 mins |
| Cook Time: | 6 hrs |
| Additional Time: | 8 hrs |
| Total Time: | 14 hrs 10 mins |
| Servings: | 10 |
| Yield: | 8 to 10 |
Ingredients
- 4 pounds lean beef brisket
- 2 tablespoons liquid smoke flavoring
- 1 tablespoon onion salt
- 1 tablespoon garlic salt
- 1 ½ tablespoons brown sugar
- 1 cup ketchup
- 3 tablespoons butter
- ¼ cup water
- ½ teaspoon celery salt
- 1 tablespoon liquid smoke flavoring
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons mustard powder
- salt and pepper to taste
Instructions
- Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
- Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
- In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
- Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Nutrition Facts
| Calories | 560 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 0 g |
| Protein | 34 g |
| Saturated Fat | 16 g |
| Sodium | 1613 mg |
| Sugars | 8 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
Sadly we had to leave it wrapped in foil for three nights. That’s life, but I think it made it way too salty. Still very tender and the sauce was very good.
OK to be honest I only wanted a BBQ sauce so that’s all I made. It was really good but I prefer mine spicy, my husband doesn’t. I did add garlic powder then split the batch and added Cayenne and crushed red pepper flakes to my sauce. It was very good. I had tried several other recipes for BBQ sauce and I found this one to be the best!
Don’t change a thing. This is AMAZING!
I’ve made this a number of times to high praise. I follow the directions (rub with liquid smoke, garlic & onion salt) and roll then wrap with foil. Leave in refrigerator over night. Next day cook until tender. Refrigerate and next day slice and cover with store bought Sweet Baby Rays BBQ and bake in oven until hot. Serve with baked potatoes.
This recipe is SIMPLE and absolutely DELICIOUS!!! My boys loved it and my youngest isn’t a huge bbq fan. I made a slight modification since I didn’t have time to make the bbq sauce I used Sweet Baby Ray’s but other than that followed it exactly. I will be doing this one again. Thanks for sharing!
This is amazing. Didn’t add a thing. Picky kids even liked it!
I’m only rating the bbq sauce. Simmered it on the stove and it was great to bbq pork for sandwiches with. Didn’t have the liquid smoke, celery seed or dry mustard. For the dry mustard I used regular and misread the amount so had to double the sauce. Used regular onion powder but did use the garlic salt. Would not recommend adding extra salt nor using onion salt with the garlic salt. Then again I don’t eat much salt but it had plenty. Super yummy and easy.
The best recipe no need to make any adjustments just keep it simple and follow the instructions my wife says it’s the brisket to end all briskets.
Yummy!
Absolutely my go to recipe not only for whole brisket meal but my nephew loves thhh bbq sauce I bottle it & send extra home with him. This is excellent! Thank you for sharing this wonderful meal
Found this recipe years ago in a San Antonio cook book. Made many times. The barbecue sauce is great with it as well. I don’t put it in the sliced beef but put it Bowl as a side. Let your beef set out so juices get back in meat before slicing.
Loved it! I followed the recipe exactly and it turned out phenomenal! We had leftovers that we ate a couple of days later, and the flavors just intensified! I’ll definitely be making this again.
I did 1/2 cup ketchup and 1/2 cup chili sauce. Family loved it. I would even serve this for guests. Everything can be done ahead of time. Just the final hour in oven while guests arrive.
Melt in your mouth…delicious
I made this recipe about a month ago and it turned out great. I followed the recipe exactly except i didn’t put it back in the oven with the sauce. It turned out so moist and delicious. I did make the sauce but my family preferred it without it. I am making it again tonight. Thanks for such an amazing recipe
This was my first time making brisket, so I was a bit nervous.. but it came out amazing!!! I had a 7.5lb brisket, which I cooked at 250 for an hour a pound. My guests gobbled it all up–I wanted a second helping, but there was not a scrap left of it! Like other reviewers, I doubled the BBQ sauce and served it on the side. Seriously soooo good!!! I am totally making this again
Have made this a few times and it never is a disappointment. I use my crockpot and works great!
We were skeptical the combination of ketchup and mustard was more reminiscent of a ball park frank than a savory brisket. We went ahead and tried it, and it was fantastic! We made it again for the whole family at Christmas!
Use the red labeled liquid smoke, not the others!
I doubled the recipe for a large party and it was gobbled up. Very easy and great tasting. Did not change a thing.
My first smoked beef brisket! It tasted great!