No fail bbq brisket

Yield: 6 servings

Measure Ingredient
3 pounds Beef brisket -- non rolled
\N \N Pepper
\N \N Adolph's regular meat
1½ teaspoon Liquid Hickory Smoke
\N \N Tenderizer
2 teaspoons Worchestershire sauce
1½ teaspoon Salt
½ cup Water
¾ \N Garlic
8 ounces BBQ Sauce

Trim off all fat from 3 lbs non-rolled beef brisket. Sprinkle liberally with Adolph's Regular Meat Tenderizer. Add 1-½ tsp.

salt, or ¾ garlic and ¾ regular or fresh garlic, pepper to personal satisfaction, 1½ tsp. Liquid Hickory Smoke (Colgin).

Cover top of brisket with onion rings. Sprinkle with celery seeds.

Wraptightly with foil and refrigerate approx. 12 hours. Remove from refrigerator, open foil and add 2 tsp. Worchestershire Sauce and ½ cup water.

Cover tightly with foil and place in heavy ovenware. Bake in 325 oven for 2 ½ hours. Remove from oven and open foil. Add 8 oz open pit regualr BBQ sauce. Cover tightly with foil and return to 325~ F oven for 1-½ hours. Remove from oven and let stand ½ hour. Slice across grain. Spoon sauce over meat.

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