wl. Triple or quadruple the recipe and keep the rest in
igh heat. Carefully add beef brisket and brown the meat on
Trim brisket leaving 1/2\"
Sprinkle brisket with meat tenderizer; cover with liquid smoke.
Refrigerate overnight, covered
he brisket on the foil. Stir together the steak sauce, liquid smoke
dges of pan. Pat brisket dry with paper towels.
Make deep cuts into the brisket with a paring knife. Place
iquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket
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.
o 350 dg. and place brisket fat side up in baking
Sprinkle generously both sides of brisket with salts.
Pour liquid smoke over brisket.
Turn a couple of times.
Refrigerate overnight.
Drain liquid smoke; add a little Worcestershire sauce. Seal well in heavy duty foil.
Cook at 275\u00b0 for 1 hour per pound plus 1 hour.
The last hour, add barbecue sauce.
Open foil. Raise oven to 350\u00b0.
Let cool 30 minutes or so before slicing. Slice thin against grain.
If desired, add more barbecue sauce and reheat for 30 minutes.
Serves 8.
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.
Mix the ingredients, except coffee, the night before; put in the refrigerator.
Pour 1 cup of strong coffee over large brisket. Cover with foil and cook at 250\u00b0 overnight (or at least 8 to 9 hours).
Rub whole brisket with garlic, onion and celery
at, hot sauce, and liquid smoke with 1/2 cup water
oast pan, place brisket.
Pour liquid smoke over brisket, generously sprinkle both
Place brisket in roaster.
Pour liquid smoke over brisket. Sprinkle with garlic and celery salt; cover with onion.
Cover and refrigerate overnight.
Pour liquid smoke over brisket; sprinkle both sides generously with celery, onion and garlic salts.
Wrap brisket in heavy foil and refrigerate overnight.
For a 5 to 7 pound brisket.
Place meat on large sheet of aluminum foil.
Pour liquid smoke over brisket.
Sprinkle on celery salt, onion salt and garlic salt.
(Rub into meat on both sides.)
Cover tightly.
Refrigerate overnight.
Lay brisket on heavy foil.
Sprinkle both sides with black pepper, onions, salt, garlic salt and celery salt.
Pour the bottle of liquid smoke over brisket.
Keep fat side on top to cook.
Seal tight and cook at 275 degrees for 5 hours.
Open foil and drain most (not all) liquid off.
Pour the bottle of BBQ sauce over brisket.
Reseal and cook one hour at 325 degrees.
Chill overnight, then slice.
Serves 6-8.