Total Time

Prep: 15 min. Bake: 6 hours 5 min.


20 servings


1 whole fresh beef brisket (about 10 pounds), deckle fat removed1 bottle (21.5 ounces) Asian honey barbecue sauce and marinade 1 cup packed brown sugar2 tablespoons garlic powder2 tablespoons ground cumin1 tablespoon salt1 tablespoon chili powder1 tablespoon pepper


Preheat oven to 300°. Place brisket, fat side up, in a large roasting pan. Pour marinade over brisket. Bake, covered, for 4 hours. Combine remaining ingredients; sprinkle over brisket. Bake, covered, until tender, 2-4 hours longer (a thermometer inserted in brisket should read about 200°). Preheat broiler; uncover brisket. Broil 3-4 in. from heat until fat is bubbly and slightly charred, 4-5 minutes. Cut diagonally across the grain into thin slices. If desired, skim fat from cooking juices and serve with brisket. Freeze option: Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Beef Brisket

This is a fresh beef brisket, not corned beef.

Nutrition Facts

6 ounces cooked beef: 345 calories, 10g fat (4g saturated fat), 97mg cholesterol, 523mg sodium, 14g carbohydrate (12g sugars, 0 fiber), 47g protein.