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The Hood Magazine

Beef Brisket

Nov 10, 2014 09:49AM ● By Hood Magazine


  • 2 cans of beef broth
  • 1-1/2 c of soy sauce
  • Juice of 2 lemons
  • 5-6 tbsp of minced garlic (I use 5)
  • 2-3 tbsp of liquid smoke (I use 3)
  • 7-10 oz beef brisket
  • 3 splashes of Tabasco
  • Seasoned salt (optional)



Beef brisket is a cut of meat that is not often thought of, but if cooked right it can become a delicious favorite for you and your family! This piece of meat comes from the chest of the cow, so it can be a rather tough piece of meat. But, if cooked slowly and in a moist environment, it will be mouthwatering and tender.

Mix all ingredients together in a roasting pan, minus the seasoned salt.

Place your brisket right in the middle of the roasting pan and, using a spoon, pour some of the marinade over the brisket. If you are a seasoned salt person, sometimes I do a light rub all over the brisket before placing it in the marinade—not too much, just enough for a little extra flavor!

Cover the roasting pan with aluminum foil and place in the refrigerator for 24-48 hours. When you are ready to cook, set your oven at 300 degrees and bake your brisket for 40 minutes per pound (a 10-pound brisket will take 400 minutes, just over 6.5 hours).

Morgan Kontz is a wife, mother, farmer, blogger, and South Dakota CommonGround volunteer. To read more about her life on the farm, visit her at Stories Of A First Generation Farm Wife ( To learn more about CommonGround, visit