"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Texas Brisket Recipe

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This recipe for Texas Brisket, by , is from Lightfield / Lowery / Webb Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Lowery
Added: Monday, June 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. beef brisket
3 1/2 oz. liquid smoke flavoring
1 10 oz bottle steak sauce (ie. Heinz 57)
1/4 c. ketchup

Directions:
Directions:
Line a shallow roasting pan with aluminum foil and place brisket on foil. Stir together the steak sauce, liquid smoke, and ketchup. Pour 1/2 of mixture over brisket, turn over the meat and pour the remainder on that side. Wrap tightly in a double layer of aluminum foil and refrigerate at least 24 hours.

Let meat stand at room temperaure while over preheats to 250 to take off some of the chill.

Bake for 6 or 7 hours. You can leave it in even longer if you turn the oven down to 200. Remove brisket from oven, slice across the grain and return to roasting pan to serve with sauce.

Number Of Servings:
Number Of Servings:
6

 

 

 

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