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Barbecue Brisket Recipe

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This recipe for Barbecue Brisket, by , is from Joy's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joy McCoy


2 cups brewed coffee
2 cups ketchup
cup Worcestershire sauce (not store brand)
2 tablespoons brown sugar
1 teaspoon sale
1 teaspoon pepper
teaspoon garlic salt or powder (use powder if you like real garlic flavor)
cup Liquid Smoke
1 6-7 pound brisket

Boil slowly all ingredients (without brisket) for about 30 minutes.
Let cool to room temperature.
Pour over brisket in a container to marinate overnight in fridge.
Next day, pour off marinade into a saucepan.
Cook brisket wrapped in foil set inside baking pan for 30-45 minutes per pound at 300.
Before serving, simmer the marinade that you poured off.
When brisket is done, cool for about 10 minutes, then slice.
Pour sauce over, wrap in foil and warm. OR
Serve without rewarming with sauce, allowing everyone to use the sauce or not.

Personal Notes:
Personal Notes:
This recipe came from a friend in New Mexico. Her father used it in a contest once. The sauce is just the right amount of hot and not too sweet. I always wrap the brisket in foil inside a pan because it can make a mess of a pan without the foil.




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