Jack daniels beef brisket

Main Dish
10 servings
25 min
6 hours


Number of serving: 10
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


  • 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.
  • 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.
  • Let the meat rest at least 10 minutes before carving across the grain into thin slices with a sharp knife. Serve with pan drippings.
  • Even better, cook the brisket a day before serving. Remove the cooked brisket from the drippings. Cover tightly with foil and refrigerate overnight.
  • Refrigerate the drippings and skim off the hardened fat the next day.
  • 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.
  • Cover and reheat at 325°F for about 30 minutes or until thoroughly warm.


Can you put this in the slow ccoker?

Answer Petitchef:

Sure, it is an ideal way to cook a beef brisket!

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