quadruple the recipe and keep the
igh heat. Carefully add beef brisket and brown the meat on
Place brisket in a large piece of foil.
Sprinkle generously with liquid smoke, celery, onion and garlic salt. Wrap well and place in a baking pan.
Bake at 275\u00b0 for 1 hour for each pound. Drain juice from meat and chill completely (overnight works best). Slice brisket very thin.
Place in baking dish. Cover with sauce (hickory smoked brisket sauce) and bake 1 hour at 350\u00b0.
Serve with buns.
Great for picnics, teen parties, helping a friend in need.
Serves 8 to 10.
ne addition.
Remove the brisket from the fridge.
The
Wash brisket and pat dry with
Place brisket on large piece of foil.<
f the rub.
Trim brisket of any discolored fat, hard
r in freezer.
Allow brisket to come to room temperature
Sprinkle brisket with celery, onion and garlic salt.
Pour liquid smoke over brisket.
Cover and refrigerate (overnight is best).
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.
br>Trim excess fat from brisket and place in smoker.
dobo**, set aside.
Slice Brisket to desired thickness.
Slice
Trim brisket to leave 1/4\" of
rea of the brisket. Cover or wrap the brisket and let it
Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the
Place brisket in a large shallow dish and pour liquid smoke over brisket.
Sprinkle with garlic salt, and celery salt. Cover and chill overnight.
Before cooking, drain liquid smoke, and douse brisket with worcestershire.
Place chopped onion in slow cooker and place brisket on top of onion.
Cover and cook on low for 7-9 hours.
With 1 hour left on cooking time, pour barbecue sauce over brisket and cook an additional hour.
Set the brisket on a large sheet of
Trim fat from brisket, and place in crock-pot.
Cover brisket with next 3 seasonings.
Add 1/2 bottle of liquid smoke.
Mix well. Cover overnight and all the next day on low.
Two to 3 hours before serving, remove brisket and slice thin (or shred each piece of meat with a fork).
Drain off most of liquid before returning brisket to crock-pot then cover with barbecue sauce.
Continue cooking 2 to 3 hours.
Serve with potato rolls as sandwich or as meat dish.
dd wine.
Generously season brisket
with
the
pice mixture over the entire brisket; refrigerate for 24 hours.