igh heat. Carefully add beef brisket and brown the meat on
wl. Triple or quadruple the recipe and keep the rest in
ike rice flour, available at Whole Foods or health food stores. It
emaining dry rub all over brisket. Cover with plastic; chill overnight
o 350 dg. and place brisket fat side up in baking
Preheat oven to 350\u00b0.
Add water 1 inch from bottom of pan. Add brisket and ingredients.
Cover with aluminum foil and bake for 4 to 5 hours.
One hour before it's done, add potatoes and carrots. Re-cover with foil.
Cook 1 more hour.
Add water if needed.
Salt and pepper to taste.
Score the meat with a knife on meat side (go with the grain of the meat).
Place meat side down in roaster.
Mix chili sauce, Coke and onion soup mix.
Pour over brisket and cook, covered, in 325\u00b0 oven for 3 to 5 hours (about 30 minutes per pound or until fork tender).
When done, slice against the grain (start at tip). Refrigerate sauce; when fat comes to top, skim it off.
Heat brisket with the sauce on it at 350\u00b0 for 30 minutes.
Be careful not to burn sauce.
Marinate brisket in bottle of liquid smoke overnight.
Cook next morning on lowest setting of oven for about 8 hours or until it pulls apart with a fork.
Add all ingredients in the order specified for your bread machine.
Set machine on whole wheat setting, 1 1/2 lb. loaf and start.
Don't omit the vitamin C powder (ascorbic acid); it is the key to making a low sodium loaf that does not collapse while baking. Available at Whole Foods & similar stores. 1250 mg of crushed vitamin C tablets may be used instead.
n a large bowl, combine whole wheat flour, white flour, garlic
You can find it at Whole Foods or in the bulk bins
ound black pepper.
Dust brisket generously with flour. Place
e spice mixture on the brisket on all sides. If you
nd blend.
Rinse the brisket and dry.
Cover lightly
eason both sides of the brisket with a fair amount of
Marinate brisket in sauce overnight.
Place whole brisket over hot coals to sear and brown fat.
Place brisket and sauce in foil pan.
Cover and cook over coals, approximately 4 hours (using a meat thermometer, 170\u00b0 for medium).
Slice and serve.
Serves 16. I personally prefer the recipe without the chili sauce.
Perfect for large barbecues.
r in freezer.
Allow brisket to come to room temperature
Place brisket; onion, garlic and cloves in
ccordingly.
Here is a recipe that has the proper spice
ub all sides of the brisket. Cover tightly with plastic wrap