Juicy beef brisket recipe that is the most tender brisket you will ever taste. Basted in sweet barbecue sauce and currant jelly, just like the traditional brisket recipe that your grandmother used to make, only better!

This brisket recipe is the perfect meal for your family (count on delicious leftovers), but we don’t let a holiday dinner go by without serving this famous brisket!

The Best Beef Brisket
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The Best Brisket Recipe

I was always intimidated by cooking a brisket. My grandma used to make the most delicious brisket and I never felt like I could like up to her example.

I always feared that mine would be too salty or dry or just bland. Then I started hearing the buzz about my good friend, Julie’s brisket recipe. Everyone said this was the best and easiest brisket recipe ever!

best brisket recipe

So I enlisted Julie’s help to teach me her brisket-making skills. I so wish I could take credit for this recipe, but it is all Julie and her hand-holding.

Ingredients (this is for 12 servings)

  • 6 pounds brisket
  • 8 russet potatoes peeled and cut into chunks
  • 4 yellow onions medium, sliced
  • 1 12 ounce jar currant jelly
  • 2 cups BBQ Sauce (1 bottle either Jug Brand or Sweet Baby Ray’s Hawaiian BBQ sauce)
  • 1 cup water
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon Lawrys Seasoning Salt

How much brisket do I need per person

You will want to estimate about 1/2 pound of brisket per person, this is the uncooked weight. I will typically bump it up about a pound or a little more, just to be safe. Leftovers are amazing, so no one minds if we have extra at the end of the meal. It warms up beautifully.

With our recipe, you do not have to use a 6-pound brisket, you could get a smaller one. You will still use the full bottle of barbecue sauce and the full jar of jelly, but slightly adjust the seasoning so it doesn’t get too salty.

Beef Brisket vs Corned Beef Brisket

Unlike corned beef, beef brisket is sold raw, similar to a roast. Corned beef, however, is brisket cured in brine to preserve its bright red color. If the meat hasn’t been brined, it will be labeled as brisket, not corned beef.

Tools used to make this beef brisket recipe

Oval Roasting Pan – Lightweight and perfect for making a brisket or a roast. No kitchen should be without this pan!

Electric Carving Knife – Unless you are looking for a killer arm workout, this is another kitchen tool I cannot live without. It makes carving a turkey or slicing a brisket a piece of cake!

Sweet Baby Ray’s Hawaiian BBQ Sauce – While Jug Brand is Julie’s preferred sauce, we couldn’t find it and this was a great substitution!

Chopped vs. Sliced Brisket

Either way of serving brisket is totally acceptable. Typically chopped brisket is used when making a brisket sandwich while the sliced brisket is used for a more formal dinner. We usually slice our brisket when serving it for the holidays.

Great Side Dishes to serve with Brisket

5 from 3 votes
brisket recipe

Easy Brisket Recipe

Serves — 12
Juicy beef brisket recipe that is the most tender brisket you will ever taste. Basted in sweet barbecue sauce and currant jelly, just like the traditional brisket recipe that your grandmother used to make, only better! 
Prep Time 15 minutes
Cook Time 4 hours
Cool in refrigerator 8 hours
Total Time 4 hours 15 minutes


  • 6 pounds brisket
  • 8 russet potatoes peeled and cut into chunks
  • 4 yellow onions medium, sliced
  • 1 12 ounce jar currant jelly
  • 2 cups BBQ Sauce 1 bottle either Jug Brand or Hawaiian BBQ sauce
  • 1 cup water
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 tablespoon Lawrys Seasoning Salt


  • Place sliced onions on bottom of roasting pan
  • Place brisket, fat side up, on top of onions. Spread potatoes around the brisket
  • Season brisket and potatoes with garlic, paprika, and Lawreys.
  • Mix jelly, bbq sauce, and water in a medium mixing bowl
  • Pour over brisket and potatoes
  • Cover tightly with foil.
  • Bake 350 degrees for 4 hours (keep the foil on)
  • When done, let cool on the countertop for 1-2 hours. 
  • Refrigerate overnight. 
  • In the morning, skim the fat off the top of the brisket.
  • Remove brisket from the pan, slice horizontally (against the grain) on cutting board
  • Put sliced brisket back in the pan with onions and potatoes.
  • 1 hour before serving, preheat oven to 350 degrees. Cook brisket uncovered for 30 minutes. Lower temperature to 300 and cover lightly with foil if getting too brown
  • Serve potatoes on its own bowl with gravy on the side.

Nutrition Info

Calories: 213kcal | Carbohydrates: 49g | Protein: 4g | Sodium: 1081mg | Potassium: 777mg | Fiber: 3g | Sugar: 18g | Vitamin A: 395IU | Vitamin C: 11.1mg | Calcium: 44mg | Iron: 1.8mg

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