r quadruple the recipe and keep the
pice mixture over the entire brisket; refrigerate for 24 hours.
ne addition.
Remove the brisket from the fridge.
The
igh heat. Carefully add beef brisket and brown the meat on
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.
r in freezer.
Allow brisket to come to room temperature
br>Trim excess fat from brisket and place in smoker.
Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.
epper in a bowl. Pat brisket dry; rub with coffee mixture
Set the brisket on a large sheet of
Wash brisket and pat dry with
f the rub.
Trim brisket of any discolored fat, hard
ngredients for sauce. put the brisket in the baking dish, and
ven.
Completely cover the brisket with the steak seasoning- don
dobo**, set aside.
Slice Brisket to desired thickness.
Slice
emaining dry rub all over brisket. Cover with plastic; chill overnight
Cover one brisket flat with water to in
Trim brisket to leave 1/4\" of
he vinegar.
Brush the brisket with the vinegar and apply
Place brisket on large piece of foil.<