Written By: Molly McCarty

I  shared this recipe in our farm newsletter last fall, for good reason! It is always a hit for a crowd, or just nice to have and stick in the freezer. It is easy to follow, hard to mess up, and goes great with so many sides. It also makes for some awesome field meals. I felt this would be a great first recipe to post on the blog! It is McCarty top pick for celebrations, birthday meals, Sunday lunch, and even Christmas Day! Now, I haven’t perfected my food photography skills yet. But, when I  do I will add pictures of this delicious meal and all our other recipes!

This brisket should serve around 6-8 people depending on the size you find, which can be hard to get your hands on. My mother-in-law (Melissa) always finds the best ones, but I  never can seem to be so lucky! For the best result, you will need a 7-8 pounder! Trimmed! BUT if you don’t have good luck like me, I can usually find one pushing 6 pounds and that will work too!!

To make this a TRUE overnight brisket, you will want your big hunk of meat to be frozen. Take it out of the freezer the night before you are planning on serving your meal, and season it (Fat Side Up!) with garlic salt, onion salt, celery salt, meat tenderizer, salt and black pepper. Then add one whole (4oz.) bottle of liquid smoke and a little bit of worchstershire. I use the “original mesquite” Liquid Smoke, and have never been brave enough to try the other flavors they have. If you are ever so brave, let me know how it turns out. Probably delicious!

While that big bad boy is still frozen (preferably around 10-11pm the night before) cover with foil, and set it in the oven. Program your oven to automatically come on to 275° at around 3 o’clock AM.

Yes, you read that correctly!

If you are like me, and think your oven probably will do that, but you aren’t savvy enough to figure out all the buttons. You can stay up watching Netflix and eating popcorn, or set yourself an alarm to remember and turn the oven on at 3! I will let you decide what works best for you without revealing what I normally choose to do!

If you make it through that process, at 7 AM  you will turn the heat up to 375° and continue cooking for 1-2 hours. You will know its ready because it will smell AMAZING. Once it is done cooking, remove it from the oven to cool, slice and return to the pan. Cover the slices in the BBQ sauce of your choice (we use and like Sweet Baby Ray’s, but we will forgive you if you use something different!) and let cook for 15 more minutes. It should be just in time for you to serve up some good ole’ Texas brisket for lunch!

Side-note: I’m sure you have noticed, that if you are planning to serve this for dinner, it can easily be done during the daytime. We usually do this special meal for Sunday Lunch which is why the overnight part works for us, BUT starting from frozen at about 9 AM for dinner would probably work out about right!

Ingredients:

• One 6-8lb Trimmed Beef Brisket (the bigger the better!)
• Garlic Salt
• Onion Salt
• Celery Salt 
• Meat Tenderizer
• Salt and Pepper 
• One 4oz. bottle of Liquid Smoke
• Worcestershire Sauce
• BBQ Sauce

From frozen: thaw for 3-4 hours. Cook at 275°F for 4 hours, then at 375°F for another 1-2 hours. Remove from oven too cool. Slice, then return to pan and cover with BBQ sauce and cook at 375° for another 15 minutes.

From Thawed: Cook at 275°F for 2-3 hours, then at 375°F for another 1-2  hours. Remove from oven too cool. Slice, then return to pan and cover with BBQ sauce and cook at 375° for another 15 minutes.
This pairs great with some of the other recipes we will share soon: County Line Potato Salad (or any potato salad, who am I kidding?) Baked Beans, Green Bean Bundles and many many more!

LEFTOVERS ARE GREAT! Shred this up and put it in a tortilla, on bread, or on top of some nachos. Inside some queso? What!? It’s so good, the possibilities are endless. It also freezes really well, and is a breeze to reheat!

Enjoy!