Directions:
- Shake flour in oven bag.
- Place in an ungreased 13x9x2 inch baking pan.
- Combine Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke.
- Rub over both sides of brisket.
- Place brisket in bag, close with tie and put in the fridge over night or 8 hours.
- When you are ready to bake it, take it out and combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce, Spread over brisket.
- Re-tie the bag.
- Cut slit in top of bag.
- Bake at 325°F for 3 to 4 hours till tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 643.11 Kcal (2693 kJ) | ||
| Calories from fat | 394.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.79g | 67% | |
|---|---|---|---|
| Cholesterol | 122.47mg | 41% | |
| Sodium | 3176.7mg | 132% | |
| Potassium | 718.7mg | 15% | |
| Total Carbs | 24.47g | 8% | |
| Sugars | 6.52g | 26% | |
| Dietary Fiber | 1.62g | 6% | |
| Protein | 36.1g | 72% | |
| Vitamin C | 70mg | 117% | |
| Iron | 5.2mg | 29% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 232.61 Kcal (974 kJ) | ||
| Calories from fat | 142.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.84g | 67% | |
|---|---|---|---|
| Cholesterol | 44.3mg | 41% | |
| Sodium | 1148.99mg | 132% | |
| Potassium | 259.95mg | 15% | |
| Total Carbs | 8.85g | 8% | |
| Sugars | 2.36g | 26% | |
| Dietary Fiber | 0.58g | 6% | |
| Protein | 13.06g | 72% | |
| Vitamin C | 25.3mg | 117% | |
| Iron | 1.9mg | 29% | |
| Calcium | 14.8mg | 4% | |
* 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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