Gluten Free Brisket



Line a large baking dish with tin foil, enough to fold over the brisket and cover tightly.
Measure out the garlic salt and celery salt because your hands are about to get really messy. Rub 1/2 of the garlic salt and half of the celery salt on one side of the brisket. Turn it over and rub the rest in on the other side. Try to wash your hands without dripping brisket juice all over your kitchen!
Cover the foil tightly over the brisket and place in refrigerator overnight.
Preheat your oven to 275 degrees.
Leave the brisket covered and cook for 6-7 hours or until tender. Your house will smell like the best place on earth all day long!
Shred the brisket by using 2 forks to pull it apart. It should be tender, juicy, and pull apart easily.
Serve with BBQ sauce.


I've been making this brisket recipe for several years now and it's a no-fail, tender, super easy, and tasty recipe. It's perfect if you're having company or as leftovers, if you have any. Before we went gluten free I always added 1/2 of a beer to my recipe, but we don't keep gluten free beers on hand and I don't want to go buy any. It tastes great without the beer but if you want to add one, it will help tenderize the brisket.


8 servings


Thursday, January 13, 2011 - 1:01pm

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