Bar-b-q brisket
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | (to 8 lbs.) brisket |
| 4 | tablespoons | Liquid Smoke |
| Tenderizer | ||
| 4 | tablespoons | Brown sugar |
| 1 | teaspoon | Celery salt |
| 1 | teaspoon | Onion salt |
| 1 | teaspoon | Garlic salt |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Nutmeg |
| ½ | cup | Barbecue sauce; prepared |
| 1 | cup | Brisket juice |
Directions
1ST DAY
2ND DAY
SAUCE
~- 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 --