Yield: 12 Servings
|6 pounds||(to 8 lbs.) brisket|
|4 tablespoons||Liquid Smoke|
|4 tablespoons||Brown sugar|
|1 teaspoon||Celery salt|
|1 teaspoon||Onion salt|
|1 teaspoon||Garlic salt|
|½ cup||Barbecue sauce; prepared|
|1 cup||Brisket juice|
~- 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 --