Directions:
- Place flour in a large oven roasting bag; shake to coat bag. Rub brisket with Liquid Smoke if desired, celery seed and pepper; place in bag. Place in a roasting pan. Combine chili sauce and barbecue sauce; pour over brisket. Seal bag.
- With a knife, cut six 1/2-in. slits in top of bag. Bake at 325° for 3-1/2 to 4 hours or until meat is tender. Let stand for 5 minutes. Carefully remove brisket from bag. Thinly slice meat across the grain. Yield: 16-20 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.95 Kcal (1042 kJ) | ||
| Calories from fat | 153.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.06g | 26% | |
|---|---|---|---|
| Cholesterol | 61.24mg | 20% | |
| Sodium | 1614.63mg | 67% | |
| Potassium | 396.68mg | 8% | |
| Total Carbs | 5.13g | 2% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 17.51g | 35% | |
| Vitamin C | 32.8mg | 55% | |
| Iron | 2.5mg | 14% | |
| Calcium | 12.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 187.99 Kcal (787 kJ) | ||
| Calories from fat | 115.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.88g | 26% | |
|---|---|---|---|
| Cholesterol | 46.24mg | 20% | |
| Sodium | 1219.24mg | 67% | |
| Potassium | 299.54mg | 8% | |
| Total Carbs | 3.87g | 2% | |
| Sugars | 2.3g | 12% | |
| Dietary Fiber | 0.68g | 4% | |
| Protein | 13.22g | 35% | |
| Vitamin C | 24.8mg | 55% | |
| Iron | 1.9mg | 14% | |
| Calcium | 9.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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