Marinated barbecue brisket
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | pounds | Fresh beef brisket |
| 2 | teaspoons | Unseasoned meat tenderizer** |
| ½ | teaspoon | Celery salt |
| ½ | teaspoon | Seasoned salt |
| ½ | teaspoon | Garlic salt |
| ¼ | cup | Liquid smoke |
| ¼ | cup | Worchestershire sauce |
| 1½ | cup | BBQ sauce |
Directions
1. Place the brisket on a large piece of heavy-duty aluminum foil.
Sprinkle tenderizer and seasonings on both sides of the meat. Pour liquid smoke and Worchestershire sauce over top. Cover and marinate in refrigerator 6 to 10 hours or overnight.
2. Place foil-wrapped brisket in Crock-Pot (cut brisket in half, if necessary, to fit easily). Cover and cook on low setting for 8 to 10 hours.
3. Chill cooked brisket, then cut across the grain into thin slices.
Before serving, reheat in your favorite barbecue sauce.