ips is enough for one addition.
Remove the brisket from 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.
ecial equipment: spray bottle for apple juice.
Combine
For the brisket:
Preheat oven to 325 degrees. Season brisket generously with salt
uadruple the recipe and keep the
Wash brisket and pat dry
ood.
I prefer pecan for the mellow flavor.
Optimum
Trim brisket leaving 1/2\"
ith plastic wrap and refrigerate for 8 hours or overnight. Store
f the rub.
Trim brisket of any discolored fat, hard
nd sugar.
Let marinate for 1 hour, up to 6
pper. Vacuum seal and refrigerate for at least an hour.
Set the brisket on a large sheet of
f brisket; set aside.
Mix the rest of ingredients for rub
Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the
Place brisket on large piece of foil.<
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.
Place brisket on four (crisscrossed) sheets of
Place brisket in large piece of foil or in cooking foil. If too big for crock-pot, cut in half and stack. Sprinkle generously with liquid smoke and celery, onion and garlic salt. Wrap well and put into crock-pot and cook for 1 hour on high, then turn to low for 8 to 9 hours. Slice thinly and cover with barbecue sauce.
Salt and pepper roast.
Mix other sauces and marinade.
Lay brisket fat side down in pan and cover tightly with foil and marinate roast overnight in refrigerator.
Next a.m., turn roast over and cover tightly with new foil.
Cook in 225\u00b0 oven for 6 hours or until brisket is fork tender.