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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Oven Brisket Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
7 to 8 lb. trimmed brisket
1 bottle of Liquid Smoke (original or mesquite)
1 pkg. Lipton's dry onion soup
Heavy Duty Aluminum Foil
Directions:
Directions:
Preheat oven to 225º. Wash brisket. Trim some, but not all, of the fat. Place enough heavy duty aluminum foil in a heavy roasting pan to completely cover the meat. Rub Liquid Smoke into both sides of the meat. Sprinkle dry onion soup on both sides. Place fat side up. Wrap and seal. Cook for 6 hours.
Personal Notes:
Personal Notes:
This is one of Jim's specialties. The long, low-temperature cooking makes the meat very tender. Jim usually pours the liquid off to use as au jus.

 

 

 

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