In a large Dutch oven
Trim brisket and season with salt, pepper, Tony's seasoning, garlic salt and red pepper.
Place brisket in a cooking bag.
Pour on top of brisket, mushroom steak sauce.
Place in oven and cook until tender.
Salt, pepper and flour chicken as for frying and place in a greased oblong pan or dish.
Bake at 350\u00b0 until brown, then add either the mushroom sauce, celery soup or water.
Add enough water to mix well.
Place back in oven, reduce heat, cover and bake for 45 minutes, until done and tender.
r quadruple the recipe and keep the rest in a zip lock
Mix seasonings and Worcestershire sauce together and rub into meat.
Wrap tightly in heavy-duty aluminum foil.
(I use a reynolds large foil bag) Place in baking pan.
Cook 7 to 8 hours at 275 degrees F.
Remove from oven, and remove from foil.
Reserve broth for sauce.
Trim fat, slice and put brisket back in pan.
Mix together ingredients for Sauce.
Pour over brisket slices and bake 300 degrees F.
for 1 hour.
I usually roast meat the day before, refrigerate then fat very easy to remove from broth and brisket.
o smoke. Place brisket fat side up in skillet (brisket may climb up
Rub brisket with barbecue rub and place in oven cooking bag.
In small bowl
T salt. Wrap brisket in plastic wrap and refrigerate for
Preheat oven to 325 degrees. Season brisket with salt and pepper. In a
Preheat oven to 325\u00b0.
On
Place the brisket in a stainless steel or glass container. In a small bowl, stir together broth soy sauce, lemon juice, and liquid smoke; pour over brisket. Place in refrigerator and marinate overnight.
Preheat oven to 325 degrees F (165 degrees C). Remove brisket from marinade and place in a 9x13 inch baking dish. Bake in a preheated oven for 6 hours or until tender.
For the sauce, in a small bowl combine the softened cream cheese and horseradish. Whisk together thoroughly.
Select the best brisket by wiggling the brisket back and forth@ the middle
x/blend all rub ingredients in small food processor or spice
Preheat oven to 350 dg. and place brisket fat side up in baking pan
o trim some fat from brisket, but leave a good amount
Center brisket on a large heavy piece of foil in a roaster; sprinkle with liquid smoke.
Sprinkle brisket with celery salt, garlic salt, onion salt, and pepper.
Fold sides of foil over to seal; refrigerate overnight.
6 1/2 hour before serving, open foil and season with salt, pepper, and Worcestershire sauce.
Reseal and cook in a slow oven at 300 degrees for 5 hours.
Uncover and Pour barbecue sauce over brisket.
Cook 1 additional hour, uncovered; let sit 20 minutes before slicing.
utch oven or other heavy baking pan large enough to hold brisket
rim excess fat from brisket and place in smoker.
Let it
In a large foil-lined baking dish, place brisket.
Cover meaty side of brisket with brown sugar (massage in).
Then cover with garlic salt until white.
Turn meat over (fatty side up) and repeat previous steps.
Make sure that it is covered white with garlic salt.
Bake in oven on top rack uncovered and fatty side up at 350\u00b0 for 2 hours for small brisket, 4 hours for large brisket.
Slice and serve as sandwiches or with a meal.
Rub brisket with tenderizing salt. Place in pan, fat side up. Stir together liquid smoke, Worcestershire sauce, garlic salt and pepper.
Pour mixture over meat and cover tightly with foil. Marinate in refrigerator overnight.
Cook in oven at 350\u00b0 for 1 hour, reduce heat to 200\u00b0 and cook for 7 to 8 hours.
To serve, slice across the grain.
Makes delicious sandwiches.