Yield: 1 brisket
|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|
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