Molly's Brisket

Total Cooking Time: 6 hours Serves 8 (or more, depending on the size)


  • 1 whole Beef Brisket, well trimmed of fat

  • Salt and Pepper

  • Celery Seed

  • Worcestershire Powder, optional

  • Garlic Powder

  • Onion Powder

  • Worcestershire Sauce

  • 1 box Lipton Beefy Onion Soup Mix (2 envelopes)

  • 1 large Onion, thinly sliced

  • 8 oz Sliced Button Mushrooms (optional)

  • Your Favorite Barbecue Sauce


  • Preheat oven to 300°.

  • Use heavy duty foil; tear two LONG pieces and place them in a cross on a baking sheet with 1 inch sides.

  • Place brisket in the center and season the leanest side generously with salt, pepper, celery seed, Worcestershire powder, onion powder, garlic powder, and several dashes of Worcestershire sauce.

  • Turn brisket over, and repeat on the other side with the same seasonings. Remember, season generously!

  • The side with the most fat should be up during cooking.

  • Next, sprinkle the top with the two envelopes of the onion soup mix.

  • Top with sliced onion and mushrooms if you are using them.

  • Drizzle top with barbecue sauce (maybe ½ -3/4 Cup).

  • Wrap tightly in the foil. You want to be sure no juices escape.

  • Bake in the slow oven 5 hours.

  • At the end of the 5 hours, open foil up to expose the top of the brisket. Careful! It’s very hot, and steam rushes out as you open the top of the package.

  • Add more barbecue sauce (about the same amount as before) and return to the oven – brisket uncovered, for another hour.

  • The cooking time is always the same, regardless of the size of the brisket.

  • Remove the brisket from the oven, and carefully transfer it to a cutting board.

  • Tent it with foil to keep it warm and let it rest about 15 minutes for juices to redistribute before slicing.

  • Slice in thin slices across the grain. I find an electric knife is the best for this job!

  • {“To prepare the sauce”=>”Pour drippings collected in the foil into a fat separator. Transfer just the defatted drippings to a saucepan, add more BBQ Sauce, and thicken as desired with a bit of cornstarch dissolved in cold water.”}

  • {“Make Ahead Tip”=>”The brisket can be made and sliced the day before. Reheat, covered tightly, at 350° for 20-30 minutes or until hot throughout. It can also be cooked and frozen.”}