Trim fat from brisket.
Sprinkle meat liberally with all the salts.
Line a baking pan with enough foil to seal over the meat.
Put meat on foil lined pan and pour the whole bottle of liquid smoke over the meat.
Seal the foil and refrigerate overnight.
The next day drain the meat and sprinkle with worcestershire sauce.
Cover with the foil.
Bake 6 hours in a 250 degree oven.
Open foil and pour on the whole bottle of barbecue sauce and bake 1 hour longer.
Enjoy!
Preheat oven to 325 degrees.
Season brisket liberally on both sides with
uch fat as possible from brisket.
Place in a large
Heat the oven to 225 degrees.
In a roasting pan lined with aluminum foil, place the brisket, fat side up.
Combine the water, liquid smoke, and BBQ sauce, pouring it over the brisket.
Combine the Creole seasoning with the garlic powder and rub it into the brisket.
Cover well with foil and bake for 10 hours, or until the brisket very tender.
Remove the brisket to a platter and pour the pan juices into a sauce pan and reduce over a high heat by one half.
Slice the brisket against the grain.
Preheat the oven to 275F DEGREES.
in
n a small bowl (except brisket).
Line a baking pan
Marinate brisket in liquid smoke overnight.
Mix Worcestershire sauce with barbecue sauce.
Drain liquid smoke from brisket and pour sauce mix over brisket in roaster.
Cover brisket with onion slices and bake at 350\u00b0, covered, 4 to 6 hours.
Preheat oven to 350 degrees F (175
Rinse the blood off brisket and dry it with paper
Place brisket in foil fat side down.
Cover with Woody's cooking sauce.
Seal in foil.
Bake at 350\u00b0 for 2 hours.
Reduce heat to 250\u00b0 and bake for 6 to 8 hours.
Sprinkle both sides of brisket with liberal amounts of salts and peppers to taste.
Bake, fat side up, in a shallow pan at 350\u00b0 for 30 minutes.
Pour apple cider vinegar over meat.
Bake for 2 1/2 to 3 1/2 hours more.
As juices bake away, add water to bottom of pan and more vinegar over meat.
Add more water to drippings when finished to make gravy.
Best cooked ahead, sliced across the grain and reheated in drippings later.
Gets better every time reheated.
Place brisket on heavy foil.
Add tenderizer and seasonings. Pour vinegar and barbecue sauce over this and cover tightly in several layers of foil.
Marinate overnight or at least 12 hours. Bake in foil at 325\u00b0 for 45 minutes per pound.
Mix sauces and pour in roasting pan.
Generously cover both sides of brisket with seasonings.
Lay, fat side up, in sauce. Cover and bake at 275\u00b0 for 6 to 8 hours.
Can cook it longer or overnight.
Combine first 8 ingredients, pour over brisket and marinate for several hours.
Cover lightly with foil and bake at 300\u00b0 for 3 to 3 1/2 hours.
Day 1:
Sprinkle brisket with 1/3 bottle liquid smoke and generous amounts of sliced celery, onion and garlic.
Wrap tightly with foil and refrigerate overnight.
he oven to 325\u00b0. Season the brisket generously
EPARE THE ROAST:
Preheat oven to 325\u00b0F.
On
Rub brisket with barbecue rub and place in oven cooking bag.
In
nd absorbent sheet from frozen brisket (I forgot once, and didn
Place brisket; onion, garlic and cloves in large dutch oven.
Add water