Over-barbecued Brisket

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Senior Cook
Jan 8, 2010
Washington, D.C.
Serves 8 to 10
Prep Time 10 minutes
Total Cooking Time 4 to 5 hours, depending on meat quality

beef brisket, whole piece, approximately 1.5 kilos

For the marinade
1 cup tomato ketchup
1/3 cup yellow mustard
1/3 cup fresh orange juice
1/2 cup brown sugar
1/3 cup soy sauce
1 can beer, preferably San Miguel Cerveza Negra
2 tablespoons Lee Kum Kee chili garlic sauce
1/4 cup Worcestershire sauce
2 teaspoons salt

1 In a large, deep bowl, combine all ingredients for the marinade—mix well and let sit.
2 With a fork, puncture the beef at regular intervals on all sides. Drop the brisket into the bowl of marinade, cover tightly with foil or plastic wrap, and refrigerate for 4 hours
or overnight.
3 Preheat oven to 450˚F. Transfer the marinated beef and all the sauce into a deep roasting pan and cover tightly with foil. Place in the oven and cook for 1 hour.
4 Reduce oven temperature to 400˚F and continue to cook for 3 hours. After 3 hours, remove the foil and test the beef’s tenderness. If the meat does not flake off easily, cover again loosely and return to the oven for an additional 30 minutes. Keep roasting at 30-minute intervals until the meat is very tender and the marinade has thickened to a gravy-like consistency.
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