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Shirley's Beef Brisket Recipe

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This recipe for Shirley's Beef Brisket, by , is from The Meyer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Bomar
Added: Friday, November 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large brisket, 8-10 pounds
about 1 teaspoon onion powder (or onion salt)
about 1 teaspoon garlic powder (or garlic salt)
about 1 teaspoon celery salt
pepper
3 ounces Worchesteshire sauce
3 ounces Liquid Smoke
1 cup barbeque sauce

Directions:
Directions:
Oven to 275
Lay the brisket in a large roasting pan and sprinkle both sides of the meat with the Liquid Smoke and Worcestershire sauce. Sprinkle both sides of meat with powdered spices and pepper.

Cover roasting pan tightly with foil. Bake, fat side up, for 5 hours. Remove from oven. Scrape fat from meat. Turn brisket over and pour barbecue sauce over the meat. Recover, bake another hour.

Slice against the grain (diagonally) with an electric knife. Serve with pan juices.

If you don't have an electric knife chill the meat (chill the pan juices separately). Cut the cold meat into slices with a sharp knife.

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
6 hours
Personal Notes:
Personal Notes:
Daniel's grandma Shirley first gave me this recipe more than 20 years ago. I believe this is the best brisket I have ever tasted, and I have served it often. Everyone loves it, and I have shared the recipe with many friends through the years.

 

 

 

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