"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Brisket Marinade, by Cheryl Watts, is from May I Have That Recipe ?,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (5 oz) bottle Worchestershire Sauce 2 t. seasoned salt 1 t. salt 3 T. brown sugar 1/2 c. vinegar 2 T. liquid smoke 1 t. pepper
Place 5 pound brisket on large sheet of aluminum foil in shallow pan. Combine marinade ingredients and pour over meat. Fold wrap to seal well. Refrigerate 3 hours or overnight. Bake 5 hours at 325º Slice thin to serve
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