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Jack daniels beef brisket

By shg
(4.67/5 - 6 votes)


- 1 (4 to 6 pound) beef brisket
- 1 medium onion, finely chopped
- ¼ cup Jack Daniel's Whiskey
- ¼ cup soy sauce
- ¼ cup ketchup
- ¼ cup brown sugar
- ¼ cup cider vinegar
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 clove garlic, minced
- ½ teaspoon liquid smoke, optional
- Black pepper, to taste


Step 1: Heat the oven to 300°F. Put brisket fat-side up in a roasting pan and sprinkle with the onion. Combine all the remaining ingredients in a large measuring cup.

Step 2: Pour over the brisket. Cover tightly with heavy duty aluminum foil. Bake about 4 hours or until the internal temperature reaches 190°F and meat is tender.

Step 3: Let the meat rest at least 10 minutes before carving across the grain into thin slices with a sharp knife. Serve with pan drippings.

Step 4: Even better, cook the brisket a day before serving. Remove the cooked brisket from the drippings. Cover tightly with foil and refrigerate overnight.

Step 5: Refrigerate the drippings and skim off the hardened fat the next day.

Step 6: Before serving, slice the brisket while it's cold for a much neater cut. Combine the meat with the pan drippings in a baking dish.

Step 7: Cover and reheat at 325°F for about 30 minutes or until thoroughly warm.

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