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Barbecued Brisket Recipe

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

Contributor:  
Contributor:  
Debbie Gunnels, Tech Clerk, TTU CDL
Added: Monday, January 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Bottle (10 oz) soy sauce
1 tbsp. liquid smoke, optional
2 tsp. pepper
2 tsp. Worcestershire sauce
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. celery salt
1 fresh beef brisket (about 5 lbs.)

Barbecue Sauce:
1 bottle (14 oz) ketchup
1-2 tbsp. sugar
1 tbsp. cider vinegar
1 1/2 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. soy sauce

Directions:
Directions:
In a large, resealable plastic bag, combine the first seven ingredients. Add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a 10x15 baking pan coated with nonstick cooking spray. Bake at 325 for 4 hours or until meat is tender. Remove brisket; let stand for 20 minutes. Thinly slice meat across to grain. Place in an ungreased 9x13 baking dish. Combine sauce ingredients; pour over meat. Cover and bake for 1 hour or until heated through. Serves 12.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Brisket may be frozen for up to 3 months.

 

 

 

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