|2 ounces||Liquid smoke|
|2 tablespoons||Chili powder|
|1 tablespoon||Cayenne pepper|
|2 tablespoons||Lea & Perrins|
|3 tablespoons||A-1 sauce or Heinz 57 sauce|
Combine first 8 ingredients in a saucepan and bring to a boil. Remove from heat and let cool. When cool, pour over briskets and marinate overnight in refrigerator. Cover briskets and marinade with foil and cook for 10 to 12 hours in a 200ø to 225ø oven. Remove briskets from marinade and chill. When cold, slice and layer in baking dishes. Baste with your favorite barbecue sauce, cover and reheat before serving. Yield: 2 whole briskets.
CINDY WAGE (MRS. OLIN)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .
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