Bar B Que Brisket Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 - 7 lb. beef brisket (Or whatever size you want)
3/4 bottle liquid smoke
1 t. celery salt
1 t. onion salt
1 t. garlic salt
NOTE: I usually do not measure the spices and sometimes use the entire bottle of liquid smoke...depends on how big your brisket is.
salt (to taste)
1/2 bottle worcestershire sauce
bar b que sauce
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Directions: |
Directions:Place trimmed brisket in heavy aluminum foil...enough so it will cover the entire piece of meat.
Mix and pour the liquid smoke, celery salt, onion salt, garlic salt over the brisket. Be sure to used plenty of seasons and liquid smoke. Don't be stingy. I also put sliced onions and fresh garlic on top.
Poke holes in the brisket and allow the liquid smoke and spices to go into the meat.
Cover tightly and place on a rimmed cookie sheet and place in the oven at 225º overnight. The secret is letting it cook slowly.
In the morning, open the foil and check the meat. You should have some juice in the bottom of the brisket. Use a baster and baste the brisket with the juice.
Put back in the over and cook at 250º or increase the temp if you need it to cook faster. When the brisket is about done; pour plenty of bar b ques sauce over it and salt and pepper if needed. Leave it uncovered and return back to the oven at 250º.
Remove the brisket from the oven, let set to cool; then slice the brisket. If you need more bar b que sauce; you can pour more on.
Return it to the oven and keep warm until serving.
This is so good and tender....but you have to be patient and take your time. |
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Number Of
Servings: |
Number Of
Servings:Depends on the size of the brisket |
Preparation
Time: |
Preparation
Time:Long time...overnight! |
Personal
Notes: |
Personal
Notes: This brisket always tastes good. Remember to cook it slow, be generous with your spices and keep covered. Best to not measure the spices, liquid smoke or the worcestershire sauce...just coat the meat generously!!
Enjoy!
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