Brisket barbecue
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Liquid smoke |
| 1 | tablespoon | Salt |
| 2 | tablespoons | Chili powder |
| 1 | tablespoon | Cayenne pepper |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Lea & Perrins |
| 2 | Or | |
| 3 | tablespoons | A-1 sauce or Heinz 57 sauce |
| 2 | cups | Vinegar |
| 2 | Whole briskets | |
Directions
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, .