Aunt Louanna’s BBQ Beef Brisket

I’m staying in a hotel this week so I’m not cooking, but I have a few recipes that I put in my computer memory banks for times just like these.  To tell the truth, I debating on whether to share this recipe.  It is a family recipe and there is something to be said for knowing that you have the best recipe ever.  Today I ate at Famous Dave’s , and it reminded me that good BBQ is meant to be shared.  This is the kind of dish that feeds a crowd.  It’s easy but needs to be prepared the day before.  It’s BBQ brisket so it requires the low and slow method, but you don’t need nice weather and grill to make it.  This BBQ brisket is cooked in the oven, the secret is liquid smoke and an aunt from Texas to share her recipe.

The first time I visited my Aunt Louanna as an adult, I walked into her house and smelled BBQ.  I felt like I just walked into a Texas BBQ, well I did, it was just Aunt Louanna’s house.  Aunt Luanna always makes two briskets one with the red sauce and one without.  That’s because my uncle and cousins liked it without the sauce and she likes it with sauce.  I have to side with Aunt Louanna, I like it with the sauce.  You can make it either way.


3 to 5 lb beef brisket (mine was an 8 lb brisket so I doubled it)


2 tbs liquid smoke

1 tsp garlic powder

1 tsp onion powder

 2 tsp celery salt

1 tsp salt

2 tsp Worcestershire

2 tsp black pepper

Ooops, Baby Boy set this scene up….Mountain Dew is for the sous chef not the recipe.

The real set of ingredients.


1 c ketchup

3/4 c water

4 tbs grated or minced onion

4 1/2 tbs vinegar

1 1/2 tbs brown sugar

1 1/2 tbs white sugar

3 tsp Worcestershire sauce


In a small bowl add the liquid smoke and the Worcestershire sauce.



Then add the onion powder, garlic powder and celery salt.


Then add salt and pepper.

Mix it all together, as my Aunt Louanna told me “it will look like mud”

Put that big ol’ slab of beautiful brisket in a foil lined pan, or if you are really lazy like me, just buy a foil pan so you don’t have to wash anything.

What is more fun then playing in the mud?  Time to dig in and smother the brisket in the marinade.  The liquid smoke is strong and gets in your pores,

I like to wear my left over glove from my hair coloring kit to spread the “mud” around.


Cover and let marinade overnight.

Next day heat oven to 250°.  Bake brisket 6 – 8 hours.

Meanwhile make the sauce, or it can be made the day prior.

Mince the onions.


In a medium bowl, add onions, water, ketchup, and vinegar.



Stir, and add brown sugar, worchestershire sauce and sugar.  Mix well.


 If you made it the day prior, store it in a container.


When the brisket is done, drain and add the sauce.  Return to the oven for one hour.


Serve with Coleslaw and corn on the cob.


Aunt Louanna’s BBQ Beef Brisket
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  1. 3 to 5 lb beef brisket
  1. 2 tbs liquid smoke
  2. 1 tsp garlic powder
  3. 1 tsp onion powder
  4. 2 tsp celery salt
  5. 1 tsp salt
  6. 2 tsp Worcestershire
  7. 2 tsp black pepper
  1. 1 c ketchup
  2. 3/4 c water
  3. 4 tbs grated or minced onion
  4. 4 1/2 tbs vinegar
  5. 1 1/2 tbs brown sugar
  6. 1 1/2 tbs white sugar
  7. 3 tsp Worcestershire sauce
  1. In a small bowl mix all the marinade ingredients (it will look like mud). Coat the brisket with the marinade, wrap and marinade overnight.
  2. Heat oven to 250 degrees Fahrenheit. Place brisket in a foil lined pan and cover with foil. Cook 6 to 8 hours.
  3. Meanwhile make the sauce. Add all the sauce ingredients to a medium bowl and mix thoroughly. One hour (or so) before the brisket is done, remove brisket from the oven, uncover and pour off any accumulated liquid. Pour the sauce over the brisket and return to the oven uncovered for 1 hour.
  4. Let brisket rest for 20 to 30 minutes before slicing.
The Kitchen Witch

I hope you made made a huge brisket because I have this little bonus idea for the leftovers.

hamburger buns

leftover sliced brisket

cooked bacon

gouda cheese

grilled onions

extra sauce

Toast the buns, layer the beef on the bottom bun, top with bacon and cheese.  Place under broiler  until hot and bubbly.  Add grilled onions, a little extra sauce and top with the other half of bun.


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11 Responses to Aunt Louanna’s BBQ Beef Brisket

  1. Claudia March 15, 2010 at 3:35 pm #

    The sauce you use is about the same I use on my pulled pork recipe.
    It looks delicious! My husband is a carnivore, so I might have to do this one soon!

  2. Foodcurious March 28, 2010 at 3:17 am #

    I love new cooking ideas.

  3. Oma Lea October 4, 2010 at 2:23 am #

    Hey, I missed dinner. Glad Lou gave you the recipe too.
    Much Love Mom

  4. Greg November 12, 2010 at 5:53 pm #

    I’m excited to make this… when i return it to the oven with the sauce, do i cover the brisket in foild again? thanks.

    • The Witch November 13, 2010 at 2:32 am #

      After you put the sauce on the brisket leave it uncovered. I promise you that you will love this!

  5. Karen June 9, 2012 at 3:51 pm #

    Love this recipe, Rhonda… we’re having ppl over next week, and this is going to be on the menu!

    • Giggles June 11, 2012 at 11:12 pm #

      Karen, it really is a wonderful recipe! I can’t tell you how many times I’ve made, it’s just one of those recipes that stands the test of time!

  6. Jared September 19, 2012 at 10:12 am #


    I was wondering if I could be permitted to use the photo at the top of this post (of the sliced brisket) for a flyer I’m making to advertise a BBQ. Please email me if you get a chance.


  7. find here December 7, 2013 at 5:34 pm #

    Pretty nice post. I just stumbled upon your weblog and wanted
    to say that I have truly loved surfing around your weblog posts.
    In any case I will be subscribing to your feed and I’m hoping you write again very soon!

  8. Becky W December 24, 2014 at 7:06 am #

    This is the exact recipe from the original Betty Crocker cookbook. It’s been around for ages. Looks like Aunt Louanna read the Betty Crocker cookbook! I’m glad it is posted here as it is almost impossible to find these days. The new cookbook has modified it a bit.


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