Brisket in the Oven

Brisket in the Oven

• 1 brisket
• 1 bottle of Claude’s Marinade
• Small bottle of Liquid Smoke
• Dry rub
• 3 large onions, thickly sliced
• garlic cloves (many)


  1. Trim most of the fat off of the brisked. Place into a large browning bag with 1 bottle of Claude’s Marinade. Seal up the bag and marinate in the refrigerator overnight.

  2. Remove brisket and discard marinade. Pat dry (or allow to dry) and rub with good dry rub.

  3. Thickly slice three large onions. Put about half of the onions in a single layer on the bottom of a large turkey browning bag. Slide meat on top (careful not to bunch up the onion slices) and cover with the rest of the onions and toss as many closes of garlic as you want. These will be mellow by the time it’s done.

  4. Add 1/4 to 1/2 of a small bottle of liquid smoke and one can of beef broth, and one can of chicken broth (or two cans of any flavorful broth will do) (These will be your gravy in the end. You can use one can but I like lots of it to drip rolls in into or use as a soup base a few days later.)

  5. Seal up the turkey bag and then place it into a turkey roasting pan and put a couple of vent holes in the bag near the end where you tied it.

  6. Cook in the oven at 350 degrees for about 1 hour; then turn it down to 220 degrees and let it go overnight until lunch time the next day. Another cooking time is 225 or 250 degrees for 8 hours.

  7. Remove from oven and let the meat rest for an hour. (Do not open roasting bag.)

  8. This is where the vents near the tied spot come into play. Get a large bowl to collect all the juices; then hold the bag over it by the tied end and snip of a corner of the bag making about a 1" opening and drain all the liquid from it. Open the bag and slide the brisket into the roasting pan.