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JoAnne Pinnell Fox's Brisket Recipe

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

Steve Pinnell
Added: Saturday, January 20, 2007


4 1/2 lb beef brisket
1 med onion
1 garlic clove
1 bay leaf
cook above with the meat

BBQ sauce

2 cup ketchup
1/4 cup lemon juice
1/4 cup worcestershire sauce
2 tbsp sugar
1 tbsp salt
2 tbsp liquid smoke
2 tsp. celery seed
1 tsp. chili powder

You can use a pre-trimmed brisket or not.

Boil the brisket with the cut up oinon, garlic clove that is peeled and the bay leaf.

Allow the brisket to cool for a few hours or even over night. That allows the brisket to be cool when trimmed and sliced.

Slice it to the desired thickness and place in a baking pan or dish. Then pour the BBQ sauce over the brisket and place in the oven at 325 until done.

We serve this with baked potatoes and green beans and salad and rolls. Enjoy this mouth watering dish.




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