Kathy pitts' brisket

Yield: 1 brisket

Measure Ingredient
3 pounds Brisket, trimmed of almost all fat and silvery covering
3 tablespoons Liquid smoke marinade
\N \N (we used Figaro's)
3 tablespoons Worcestershire sauce
1 \N Serrano pepper, seeded
\N \N And cut into fine slivers
3 \N The white part of 2-3 green onions, cut into fine slivers
\N \N Lots of paprika, lemon
\N \N Pepper for a barbecue rub

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

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