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Brisket Recipe

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This recipe for Brisket, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Steve Gray - Grandson-in-law of Ray and Reka Medendorp
Added: Sunday, June 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Brisket, untrimmed

Allegro Original Marinade

dry rub - equal parts salt, pepper, garlic powder, and paprika

Directions:
Directions:
Place the brisket in a shallow baking pan (disposable aluminum) with the fat side up. Rub generously with the dry rub mix. Pour 1/2 cup of Allegro marinade over the top of the brisket and spread to cover all of the meat surface. Bake uncovered overnight at 200. If you are planning to eat at night then bake for 6 to 8 hours depending on the size of the brisket. A meat fork should slide easily into the thickest part of the meat when it is ready to smoke. Smoke for 1 hour using smoking wood of your choice. I use pecan. Remove from smoker and let it rest for 20 minutes. Slice across the grain.

Personal Notes:
Personal Notes:
Walmart sells brisket in their meat department. The ideal brisket can be folded almost in half while in the package. Before serving, remove the visible fat. There is a lot of waste on a brisket. I use the disposable aluminum baking pan so that the grease and and solid fat can be desposed of easily.

 

 

 

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