Kathy Pitts Brisket Recipe
Yield: 1 BrisketRecipe by luhu.jp
Ingredients:
3 lbs: Brisket, trimmed of almost all fat and silvery covering
3 tbsp: Liquid smoke marinade,
, we used Figaros
3 tbsp: Worcestershire sauce,
1: Serrano pepper, seeded
And cut into fine slivers,
3: The white part of 2-3 green onions, cut into fine slivers
Lots of paprika, lemon
Pepper for a barbecue rub,
Directions:
Marinate the brisket in a mixture of the liquid smoke
and Worcestershire sauce for 2-3 hours. Remove from
the marinade, and cut slits all over the exterior of
the meat. Insert slivers of onion and serrano pepper
in the slits.
Cover the brisket with a VERY liberal coating of
paprika and lemon pepper. Wrap securely in heavy duty
aluminum foil (use a drug-store wrap to prevent
leakage).
Place the brisket in an ovenproof rimmed dish (we used
our trusty cast iron skillet) and place in a preheated
250 degree (F) oven for at least 16 hours.
After the first 12-14 hours, you may unwrap the
brisket briefly, and ladle out some of the accumulated
juices for use in your own homemade barbecue sauce.
Kathy in Bryan, TX
Source from luhu.jp
and Worcestershire sauce for 2-3 hours. Remove from
the marinade, and cut slits all over the exterior of
the meat. Insert slivers of onion and serrano pepper
in the slits.
Cover the brisket with a VERY liberal coating of
paprika and lemon pepper. Wrap securely in heavy duty
aluminum foil (use a drug-store wrap to prevent
leakage).
Place the brisket in an ovenproof rimmed dish (we used
our trusty cast iron skillet) and place in a preheated
250 degree (F) oven for at least 16 hours.
After the first 12-14 hours, you may unwrap the
brisket briefly, and ladle out some of the accumulated
juices for use in your own homemade barbecue sauce.
Kathy in Bryan, TX
Source from luhu.jp