Bar-b-q Brisket Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1ST DAY
6 lbs: , (to 8 lbs.) brisket
4 tbsp: Liquid Smoke,
Tenderizer,
2ND DAY
4 tbsp: Brown sugar,
1 tsp: Celery salt,
1 tsp: Onion salt,
1 tsp: Garlic salt,
1 tsp: Paprika,
1 tsp: Nutmeg,
SAUCE
1/2 cup: Barbecue sauce, prepared
1 cup: Brisket juice,
Directions:
~- 1st Day -- Sprinkle brisket with tenderizer and Liquid Smoke. Wrap
tightly in heavy foil and refrigerate overnight.
~- 2nd Day -- Mix ingredients together and sprinkle over brisket.
Rewrap tightly and bake 1 hour at 300 degrees F. Loosen foil and bake
at 200 degrees F. for 5 to 6 hours. Pour off brisket juice and
refrigerate; reserve juice.
~- 3rd Day -- Slice brisket very thin and pour sauce over. Heat in
moderate oven until hot.
~- Sauce -- Mix together.
This makes a quick and easy meat for Sunday dinner because your work
is done ahead of time. Recipe by Wilma Stark, Canton, Texas -- The
Second Typically Texas Cookbook -- 1989 --
Source from luhu.jp
tightly in heavy foil and refrigerate overnight.
~- 2nd Day -- Mix ingredients together and sprinkle over brisket.
Rewrap tightly and bake 1 hour at 300 degrees F. Loosen foil and bake
at 200 degrees F. for 5 to 6 hours. Pour off brisket juice and
refrigerate; reserve juice.
~- 3rd Day -- Slice brisket very thin and pour sauce over. Heat in
moderate oven until hot.
~- Sauce -- Mix together.
This makes a quick and easy meat for Sunday dinner because your work
is done ahead of time. Recipe by Wilma Stark, Canton, Texas -- The
Second Typically Texas Cookbook -- 1989 --
Source from luhu.jp