Place brisket in large glass baking dish.
Sprinkle meat with tenderizer.
Combine all remaining ingredients except Barbecue Sauce and rub on meat.
Cover and refrigerate the brisket overnight.
Bake at 250\u00b0 for 5 hours, covered.
Add water if liquid is needed.
Pour Texas Barbecue Sauce over brisket and cook 1 hour longer.
Let stand for 15 minutes, then slice thinly across the grain.
Sprinkle lean side of brisket with 1/2 teaspoon liquid smoke. Rub in 1/2 teaspoon each of the salts.
Place lean side down in large pan.
Score fatty side.
Rub in rest of liquid smoke and salts.
Cover tightly.
Refrigerate overnight.
Before cooking, sprinkle each side with Worcestershire sauce, salt and pepper. Place fatty side up in roasting pan.
Wrap in foil.
Bake at 225\u00b0 for 1 1/2 hours for each pound (9 hours for 6 pounds).
Last hour of cooking, uncover and pour over barbecue sauce.
Leave uncovered.
he vinegar.
Brush the brisket with the vinegar and apply
True Texas barbecue starts with a large brisket which is smoked over hickory or mesquite wood for 24 hours at low temperature.
Personally, I don't like to sit up all night babysitting a fire, so I simplified the method.
Combine all ingredients.
Pour over brisket and let marinate overnight.
Fresh onion and celery can be added before baking. Remove celery, but bake in marinade.
Bake at 250\u00b0 for approximately 5 hours.
Drain liquids.
Pour on 8 ounces of your favorite barbecue sauce on top.
Bake, uncovered, for 1 hour. Slice thin and serve on rolls.
Spray a large roasting pan with Pam.
Wash brisket.
Massage liquid smoke on both sides of brisket.
Massage barbecue sauce on both sides of brisket.
Place meat with fat side up and seal top of pan with aluminum foil.
Bake at 350\u00b0 for approximately 4 1/2 hours. Check to see if tender or needs a little more time.
Place brisket and all items in plastic bag.
Shake and rotate for 4 hours in refrigerator, then remove from marinade while coals are warming, grill for 15 minutes.
Save marinade.
Wrap brisket in heavy foil, allowing room for the marinade to be poured on brisket through small hole.
Seal up tight.
Grill 1 1/2 to 2 hours, turning occasionally.
To serve, slice diagonally across grain in thin slices.
Serves 12 to 16.
Rub brisket with tenderizing salt. Place in pan, fat side up. Stir together liquid smoke, Worcestershire sauce, garlic salt and pepper.
Pour mixture over meat and cover tightly with foil. Marinate in refrigerator overnight.
Cook in oven at 350\u00b0 for 1 hour, reduce heat to 200\u00b0 and cook for 7 to 8 hours.
To serve, slice across the grain.
Makes delicious sandwiches.
Rub brisket with salt, pepper and garlic.
Cook/smoke for 7 hours.
igh heat. Carefully add beef brisket and brown the meat on
ngredients for sauce. put the brisket in the baking dish, and
emaining dry rub all over brisket. Cover with plastic; chill overnight
Trim brisket.
Mix all ingredients and cover all sides of brisket with paste (recipe to follow).
Place in foil lined pan, fat side up.
Cover tightly and refrigerate overnight.
Preheat oven to 300\u00b0.
Cook brisket 1 hour per pound.
When there is only 1 hour left to cook, remove from oven and pour off juices.
Cover with barbecue sauce and onion slices.
Recover with foil and return to oven.
Let stand 10 minutes before slicing across the grain.
Combine first 6 ingredients, garlic salt through liquid smoke.
Rub brisket in spice mixture and put in a greased baking dish.
Cover dish and refrigerate overnight.
Preheat oven to 275 degrees.
Bring brisket to room temperature and pour 1/3 cup of Worcestershire sauce over brisket.
Wrap in foil and cook about 4 hours at 275 degrees.
Pour Barbeque sauce over brisket and cook for 1 more hour.
Put brisket in shallow heavy pan with cover.
Pour all the remaining ingredients over meat.
Cover; bake at 325\u00b0 for about 4 hours, or until tender.
Baste once in a while.
Remove cover; bake another 60 minutes, basting to glaze meat.
Skim off excess fat and thicken; serve as a sauce.
Makes 8 to 10 servings.
Total baking time is 5 hours.
spice grinder, combine the brisket rub ingredients and grind together
e addition.
Remove the brisket from the fridge.
The
Marinate brisket in liquid smoke overnight, covered.
Drain next day and sprinkle paprika, garlic and pepper on brisket.
Slice onion and celery and cover seasoned brisket.
Wrap tightly in foil and bake in slow oven at 250\u00b0 for 5 or 6 hours, according to size of brisket.
Remove from oven and let cool.
Drain and remove celery and onion.
Slice and pour barbecue sauce over sliced brisket and return to a 400\u00b0 oven for 1 hour.
ven.
Completely cover the brisket with the steak seasoning- don
On the first day, marinate brisket overnight in refrigerator in liquid