Bar-b-q Brisketbeef, meats ----1ST DAY---- 6 lb (to 8 lbs.) brisket 4 tablespoon liquid smoke 1 tenderizer ----2ND DAY---- 4 tablespoon brown sugar 1 teaspoon celery salt 1 teaspoon onion salt 1 teaspoon garlic salt 1 teaspoon paprika 1 teaspoon nutmeg ----SAUCE---- 1/2 cup barbecue sauce; prepared 1 cup brisket juice ~- 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 -- |
