bar-b-q brisket

Categories
Meats
Beef
Yield
12 Servings
MeasureIngredient
6 pounds (to 8 lbs.) brisket
4 tablespoons Liquid Smoke
  Tenderizer
4 tablespoons Brown sugar
1 teaspoon Celery salt
1 teaspoon Onion salt
1 teaspoon Garlic salt
1 teaspoon Paprika
1 teaspoon Nutmeg
½ cup Barbecue sauce; prepared
1 cup Brisket juice

1ST DAY

2ND DAY

SAUCE

~- 1st Day -- Sprinkle brisket with tenderizer and Liquid Smoke. Wrap tightly in heavy foil and refrigerate overnight.

~- 2nd Day -- Mix ingredients together and sprinkle over brisket.

Rewrap tightly and bake 1 hour at 300 degrees F. Loosen foil and bake at 200 degrees F. for 5 to 6 hours. Pour off brisket juice and refrigerate; reserve juice.

~- 3rd Day -- Slice brisket very thin and pour sauce over. Heat in moderate oven until hot.

~- Sauce -- Mix together.

This makes a quick and easy meat for Sunday dinner because your work is done ahead of time. Recipe by Wilma Stark, Canton, Texas -- The Second Typically Texas Cookbook -- 1989 --

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