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.
Recipe By :