Another Easy Brisket

If you are looking for an alternative to the tomato-based brisket here is an easy one from a friend, Noah. It is so easy to make and your family will love it! I have also made this in the crock pot and it was great!


1 10 oz. jar of duck sauce

1 cup of chicken stock (approximate)

½ -1 tablespoon garlic powder

½ -1 tablespoon onion powder

few grinds of black pepper

2 carrots

2-3 potatoes, cubed

1 onion

Hot sauce, amount as desired (Optional)

5 lbs. pounds beef brisket, trimmed 


  1. Preheat the oven to 350 degrees F. Make a dry rub by combining garlic and onion powders, and black pepper.  Season the raw brisket on both sides with the rub. Place in a roasting pan. Slice and dice carrots, potatoes and onion, and add to roasting pan.
  2. Mix duck sauce and sufficient chicken stock together using spoon or fork. Pour over the meat so that it is entirely covered by liquid.
  3. Cover and cook at 350 for 1 hour. Then reduce heat to 300 and flip the brisket every 45 minutes or so, until it has cooked in total for about 3 -4 hours, or until fork-tender. Cut across the grain. Top with juice from the pan.

Crock Pot Method:

Follow steps 1 and 2, omitting preheating of oven. Place meat and liquids in crock pot and cook on high for 4 hours. Test brisket for doneness: if tender when pierced with fork, it’s done!


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