Gloria's Glorious Brisket Recipe

Moist, delicious and so simple! This brisket is so full of labor and moist, you'll never want another recipe again!
  • Prep time: 30 minutes
  • Chill/Cook time: 4 hours
  • By:
  • Servings: 12+

This recipe was provided by a guest, host or consultant. Since it has not been tested by our kitchen, Tastefully Simple cannot guarantee its results or any dietary claims.


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ingredients

cooking methods

  • Bake

directions

Preheat the oven to 450 degrees. Wash and dry the brisket. Trim off fat if desired. Mix all dry ingredients in a bowl and then rub into all sides of the brisket. Place brisket fat side up in a roasting pan. Bake at 450 for one hour uncovered. Then lower the oven temp to 150-350. Add stock to the pan and cover with foil. Continue to bake at least three more hours until ready to serve. Can bake longer if desired, but use the lower temp on the oven. Remove from the pan and slice or shred as desired. Serve as an open faced sandwich, over pasta, or by itself. This is fabulous!

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Rated 5 out of 5 by from Wowza! Loved the flavor! We smoked our brisket in the smoker with this rub and it was absolutely delish! Now my husband wants to smoke everything!!
Date published: 2016-11-21
Rated 5 out of 5 by from Oh so good! I cooked mine in the crockpot instead of the oven and it came out wonderfully!
Date published: 2016-03-04
Rated 5 out of 5 by from Very good Cut the recipe in half and it was amazing! Kept it covered with foil the whole time, then for the last 30 minutes I uncovered it. It let the liquids thicken and made a great sauce!
Date published: 2014-07-09
Rated 5 out of 5 by from Fabulous!! I used this rub on a chuck roast, then shredded the roast...my family ate the whole roast in nothing flat....makes a great roast or sandwiches!!
Date published: 2014-04-09
Rated 5 out of 5 by from I promise. You won't regret this great dish! I served this at my party today and it was EVERYONE'S favorite! Take a long time to bake, but it is worth the wait! ( and your house will smell amazing!)
Date published: 2014-03-09
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