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Title: Barbecued Brisket > David M. White
Categories: Bbq Beef Blank
Yield: 1 Servings
| 1 | Whole beef brisket (trimmed | |
| Preferably) | ||
| Liquid smoke | ||
| Worchestershire sauce | ||
| Onion powder | ||
| Garlic powder | ||
| Celery salt | ||
| Salt and pepper | ||
| Sauce: | ||
| 1 | c | Catsup |
| 1/4 | c | Brown Sugar |
| 1/4 | c | Lemon juice |
| 1/2 | c | Water or Wine |
| 1/4 | ts | Black pepper |
| Tobasco to taste (I use | ||
| Lots) | ||
| 1 1/2 | ts | Dry mustard |
| 2 | tb | Cider Vinegar |
| Lots of minced garlic | ||
| 3 | tb | Worchestershire sauce |
| 1/2 | ts | Salt |
| 1/2 | Onion, chopped |
Brush both sides of brisket with liquid smoke and Worchestershire sauce, then sprinkle with onion powder, garlic powder, celery salt, salt and pepper.
Wrap securely in foil and marinate overnite in fridge.
Next day, unwrap, put in large roasting pan and cover with foil, making sure foil does not touch meat-cook 4 to 4 1/2 hours at 275*, then remove foil cover and finish out for balance of five hours cooking time. Cool, wrap in foil and refrigerate. Or, freeze for later use.
When ready to use, remove from fridge and while still very cold, slice as thin as possible (1/8 to 1/4") layer in pan and cover with sauce (sauce recipe below) and heat in oven at 300* for 45 minutes to an hour. (I use a Chinese vegetable knife and can slice it to about 1/8")(that's as thin as a mother-in-laws kiss)
Variation would be to fork pull the meat apart and then sauce and reheat it but you probably better double the sauce recipe.
Sauce:
Bring sauce mix to boil, then reduce heat and simmer for 15 minutes stirring frequently. Pour sauce over meat and follow directions for above for preparation.
When done, serve your guests and then stand back and take your bows. (be prepared with copies of the recipe)
I wish I could take credit for inventing this but I got it from my mother over 25 years ago and she had no idea where she had gotten it.
Dave in Tucson
Of course if you don't want to be bothered with making the sauce, you can use a bottle of commercially prepared BBQ sauce but the home made is a lot better. From: David M. White Date: 01 Oct 97 National Cooking Echo Ä
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