Hays House Marinated Brisket


Well-Known Member
Place 5 to 10 pound brisket, fat side up on a large sheet of foil or a baking bag. Pour marinade over brisket,
1 cup each: Liquid smoke, soy sauce

1/3 cup each: celery seeds, black pepper, Worcestershire sauce

1/6 cup each: garlic powder, onion salt

Fold up foil and seal, or follow instruction on baking bag. Let stand in fridge overnight. Bake in bag or foil for 5 hours at 300 degrees. Or until tender.

I scrape off the fat that is left on brisket, along with extra seasonings. Let set, then slice thin and serve.


Well-Known Member
I posted this for StillStanding... As I had mentioned it on another forum that I had fixed it.

I use a smaller trimmed piece of brisket and halved the ingredients. When I buy the meat I put it in a ziplock bad with the marinade, and then freeze. Then when I am ready to cook, take it out a day a head of time to thaw in the fridge.