ne addition.
Remove the brisket from the fridge.
The
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.
dobo**, set aside.
Slice Brisket to desired thickness.
Slice
b>leftover mixture in an airtight jar or in freezer.
Allow brisket
br>Trim excess fat from brisket and place in smoker.
r future briskets.
Brisket Prep: Cut a
heir juice and stir in leftover brisket (nice, but not necessary).
Trim brisket to leave 1/4\" of
Wash brisket and pat dry with
Place brisket on large piece of foil.<
f the rub.
Trim brisket of any discolored fat, hard
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.
f fat on topside of brisket; set aside.
Mix the
Place brisket in roaster.
Pour liquid smoke over brisket. Sprinkle with garlic and celery salt; cover with onion.
Cover and refrigerate overnight.