"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Uncle Carls Barbecue Brisket, by Cecilia Pakron, is from The Ruli Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
I large brisket Liquid smoke 2 onions sliced I bottle BullsEye Original BBC sauce 1 stick of butter
Cover brisket with water add liquid smoke in large dutch oven put onions on bottom of pot. I don't know exactly much... you decide maybe half bottle? Cook low and slow till really tender you can do it stove top or put in oven for several hours. Remove, drain off liquid save onions . Melt butter into bottle of Bullseye . Pour over brisket. Slice or pull apart and serve on rolls .Delicious
3-4 hours cooking time
This is really good and there are variations as you can certainly stuff the brisket with garlic and spice it up.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.