Yield: 24 Servings
Measure | Ingredient |
---|---|
2 ounces | Liquid smoke |
1 tablespoon | Salt |
2 tablespoons | Chili powder |
1 tablespoon | Cayenne pepper |
1 tablespoon | Sugar |
2 tablespoons | Lea & Perrins |
2 \N | Or |
3 tablespoons | A-1 sauce or Heinz 57 sauce |
2 cups | Vinegar |
2 \N | Whole briskets |
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)
REFRIGERATE OVERNIGHT
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .