I make this Pioneer Woman recipe every year on the Fourth of July, and I also made it for our big Markelparty on Sunday. It’s definitely a family favorite!
- 2 cans Beef Consomme
- 1/2 cup Lemon Juice
- 1-1/2 cup Soy Sauce
- 5 cloves Chopped Garlic
- 2 Tablespoons Liquid Smoke
- 10-15 pounds Beef Brisket
Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.
When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Alternatively, shred the meat for sandwiches. Serve immediately, spooning juice over the meat. Barbeque sauce may be used, if preferred.
You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.