Kathy pitts' brisket
1 brisket
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 |
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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