Monday, July 26, 2010

Smokey Brisket

I was with my Baylor friends this past weekend. We have been getting together with this group for like 15 years. Darby is a sorority sister and good friend. She made this for us many times when we first started getting together. We all cooked a ton back then but we have wised up and cook a little now and also enjoy eating out! :) I promise you will love this recipe - it will become a staple!

Smokey Brisket

4 – 6 trimmed brisket

3 Tbsp. liquid smoke

3 tsp. garlic salt

2 tsp. onion salt

2 tsp. celery salt


3 Tbsp. Worcestershire sauce

Make a paste with the liquid smoke and the 3 salts and paint the brisket with the paste and wrap tightly in heavy duty foil, place in a pan to catch any marinade that may escape and marinate in the refrigerator overnight. Before cooking, pepper and baste the brisket with Worcestershire sauce. Rewrap in new foil. Place in a shallow pan and bake at 225 for 6 hours. Remove brisket from juice and save the juice. Chill the brisket before slicing to make it easier to slice. Use an electric knife and slice thin slices and slice against the grain. Place the meat in a pan and top with the reserved juice. Heat in oven until warm.

*I know this recipe has several steps but don’t let that stop you. It is so yummy and worth the effort.

**This is one of my very favorite recipes. It is a classic that everyone loves. Serve with garlic mashed potatoes and a yummy salad. The meat is great leftover either just eaten cold or on a sandwich with a horseradish spread.

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