"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Rainy Day Beef Brisket Recipe

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This recipe for Rainy Day Beef Brisket, by , is from On the Grill with Tony Fatso, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 10, 2007


1 beef brisket, about 5 pounds
1 tablespoon meat tenderizer
2 to 4 tablespoons Liquid Smoke
2 teaspoons salt
1 teaspoon pepper
1 teaspoon celery salt
1 teaspoon onion salt
1 teaspoon garlic salt
teaspoon nutmeg
1 teaspoon paprika
cup brown sugar
Worcestershire sauce, to taste

The night before cooking, sprinkle brisket with tenderizer, Liquid Smoke, salt, pepper, celery salt, onion salt and garlic salt. Wrap in aluminum foil and refrigerate overnight.
The next day add nutmeg, paprika, brown sugar and Worcestershire. Wrap well with aluminum foil this is important. Cook 5 hours at 275 degrees F.
Slice thin on the diagonal. Serve with homemade barbecue sauce and buns.




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