Beef Dishes
Barbecued Brisket
The secret to delicious barbecue brisket is in the low temperatures and slow cooking. Preparing a brisket in a different environment causes a loss of smoke flavor. Of course, this can be replaced with products like liquid smoke and other ingredients.
Ingredients
- 1 (4 to 5 pound) fresh beef brisket
- 1 (5 ounce) bottle Liquid Smoke
- 3 teaspoons garlic salt
- 2 teaspoons onion salt
- 2 teaspoons celery salt
- 1 (18 ounce) bottle barbecue sauce
- Heavy-duty aluminum foil
Directions
- Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil tocover meat. Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinklethe 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.
- Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool.
- Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use anelectric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cookan additional 30 to 45 minutes in a 300 degree F oven until warm.
