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“Overnight” BBQ Beef Brisket


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"Overnight" BBQ Beef Brisket


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“Overnight” BBQ Beef Brisket

This brisket must be made at least the night before for soft, tender, melt-in-your-mouth meat. Better yet, make it easy on yourself and make it now - freeze it for fabulous fall-apart brisket.


  • Prep Time : 15 min
  • Cook Time : 2 hour
  • Chill Time : 24 hour
  • Ready Time : 26 hour, 15 min


8-10 Servings


    For Sauce

    • 1 to 2 tablespoons olive oil
    • 3 large onions, thinly sliced
    • 6 cloves garlic, chopped
    • 3 1/2 cups ketchup
    • 1 tablespoon hot pepper fl akes
    • 1/2 cup light brown sugar, packed
    • 1/4 cup soy sauce
    • 1/4 cup dry red wine
    • 1/4 cup bottled BBQ sauce, such as Gold's BBQ Sauce
    • Freshly ground black pepper

    For Brisket

    • 1 to 2 tablespoons olive oil
    • Kosher salt Freshly ground
    • 1 (4 to 5) pound brisket
    • 1/4 cup wine


    Preheat oven to 350°F.

    To prepare the sauce, heat the olive oil in a medium saucepan over medium heat. Cook and stir onions until soft and translucent, about 5 minutes. Add garlic and sauté until fragrant about 1 minute, careful not to burn.  Add ketchup, hot pepper flakes, sugar, soy sauce, BBQ sauce,
    and black pepper. Mix until combined and simmering.  When sauce reaches a thick but pourable consistency and just begins to bubble, remove from heat and set aside.

    To prepare the brisket, heat olive oil in a Dutch oven or large heavy-bottomed pan over medium heat. Sprinkle the brisket with salt and pepper and sear 3 to 5 minutes per side or until nicely browned. Pour wine in pan and cook for two minutes. Pour sauce all over brisket and bake covered for 2 hours.

    When it is completely cooled, slice against the grain into thin slices. Allowing the meat to cool or even refrigerating and slicing it the next day will prevent the brisket from shredding when sliced and will yield nice uniform thin slices. Submerge the slices in the sauce, cover and
    refrigerate or freeze until ready to serve. Before serving, bring to room temperature and reheat, covered, in a 350°F oven until piping hot.

    Alternate Serving Suggestion: For Pulled BBQ Brisket Sandwiches, don’t slice the brisket. allow to cool completely and then cover and refrigerate or freeze until reheating and serving as per the directions above. Just before serving use two forks to pull or shred the meat and
    then stuff your favorite sandwich bread with the pulled brisket and top with avocado slices and/or Rainbow Coleslaw.


    About Jamie Geller


    Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




    18 Responses to “Overnight” BBQ Beef Brisket

    1. Would I be able to make this in the crock pot?

    2. avatar says: sclurie

      Guess what I’m making for Shabbos!
      Thanks JOK

      • Thanks Sharon for all your incredible recipes and inspiration always :-) !

    3. avatar says: Ruby

      All that bottled stuff (ketchup, soy sauce, BBQ sauce)…too much salt.

      • avatar says: Laura

        Ketchup and soy sauce comes in low sodium. Soak the meat first before cooking to remove the salt. They have sites that show you low salt replacements!
        I was making a turkey breast for Shabbos, and am going to make it as turkey brisket. Thanks for posting the recipe.
        BTW….I tried the Passover Pineapple Cream Cheese kugel and it was beyond delicious. Will be a welcome treat this Passover.

        • avatar says: Ruby

          I use low sodium products all the time, but with the amounts indicated here (1/4 cup for soy sauce and 3 1/2 cups of ketchup), even low sodium products would add too much; also no low sodium bbq sauce unfortunately. Low sodium soy sauce has 710 mg per TABLESPOON. Looks great for sure, but unfortunately not for my family.

          • Hey Ruby – Thanks for your feedback! I hope that you can find a brisket recipe that’s better suited to your family when you search one of these 34 kosher brisket recipes: http://bit.ly/P8zPWG

        • Thanks Laura so much for commenting and sharing! Wishing you an amazing Passover!

    4. avatar says: Brenda

      Hi, can this recipe be done in a slow cooker in otherwords ready for Shabbos lunch

      • I haven’t tested it in a slow cooker. You can try to put everything in just before shabbos and it should work but I can’t promise. What I do know is that it will be more like pulled brisket though since after cooking that long it will be impossible to slice neatly especially when warm.

    5. Enjoyed looking at the recipes!

    6. avatar says: suzqz

      Thanks for this great recipe! I’m planning to make a pulled brisket for dinner tomorrow and serve with cornbread. Which cut did you use? I have a first cut brisket. Will it stay moist enough?

      • YUMMMMEEEE sorry so late to respond – I probably missed your dinner (sorry was traveling) but while 2nd cut is preferable 1st cut will still be great. there is lots of sauce/liquid here so you don’t have to worry about drying out. enJOY!

    7. avatar says: Batel

      Is it possible that this needs to bake for only 2 hours for a 4 pound brisket? It doesn’t seem to be enough time.

      • Hi Batel – I have actually now been braising my (4-5 pound) briskets covered at 325 degrees F for 3 1/2 to 4 hours or until fork tender.

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