Homestyle Beef Brisket
 
Prep time
Cook time
Total time
 
Author:
Serves: 10
Ingredients
  • 6-10 pounds of beef brisket (I used an 8 lb. brisket)
  • (2) 14 oz. cans low-sodium beef broth
  • 1½ cups coconut aminos (or low-sodium Tamari which is wheat-free soy sauce)
  • 4 cloves garlic, chopped
  • 2 lemons, juiced
  • 2 tablespoons Liquid Smoke
Instructions
  1. Combine broth, aminos, garlic, lemon and liquid smoke in 2-gallon ziplock bag or large roasting pan with a lid.
  2. Add in the beef and marinate it fat side up in the refrigerator for 24-48 hours.
  3. Heat your oven to 300 F. If not in a roasting pan already, transfer the meat and marinade into a roasting pan (fat side up). Cover tightly with a lid and cook for 40 minutes per pound. (Mine took about 5 hours and 20 minutes.)
  4. After cooked, remove meat from pan and juices and slice off remaining layer of fat from the top; discard. Using a fork, shred the meat.
  5. In the roasting pan, remove the fat from the marinade by skimming the surface with a large spoon.
  6. Return shredded meat to the pan juices and store in the fridge for a few days or store individual portions in the freezer for easy reheating later.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/homestyle-beef-brisket/