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Texas Brisket Recipe

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This recipe for Texas Brisket is from Lightfield / Lowery / Webb Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 250º 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 200º. 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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