Kathy pitts' brisket
1 brisket
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Brisket, trimmed of almost all fat and silvery covering |
| 3 | tablespoons | Liquid smoke marinade |
| (we used Figaro's) | ||
| 3 | tablespoons | Worcestershire sauce |
| 1 | Serrano pepper, seeded | |
| And cut into fine slivers | ||
| 3 | The white part of 2-3 green onions, cut into fine slivers | |
| Lots of paprika, lemon | ||
| Pepper for a barbecue rub | ||
Directions
Marinate the brisket in a mixture of the liquid smoke and Worcestershire sauce for 2-3 hours. Remove from the marinade, and cut slits all over the exterior of the meat. Insert slivers of onion and serrano pepper in the slits.
Cover the brisket with a VERY liberal coating of paprika and lemon pepper. Wrap securely in heavy duty aluminum foil (use a drug-store wrap to prevent leakage).
Place the brisket in an ovenproof rimmed dish (we used our trusty cast iron skillet) and place in a preheated 250 degree (F) oven for at least 16 hours.
After the first 12-14 hours, you may unwrap the brisket briefly, and ladle out some of the accumulated juices for use in your own homemade barbecue sauce.
Kathy in Bryan, TX