 |
Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 6 |
|
A friend and I first ate this brisket at a restaurant, then came home and duplicated it with great success. Leftovers make terrific sandwiches.Sue McQueen, Cameron, Missouri Ingredients:
2 to 4 tablespoons liquid smoke |
1 teaspoon pepper |
1/2 teaspoon salt |
1 fresh beef brisket (about 3 pounds) |
1/4 cup packed brown sugar |
1 teaspoon each celery salt, garlic salt and onion salt |
1 teaspoon ground nutmeg |
1 teaspoon paprika |
1/2 cup barbecue sauce |
Directions:
1. In a large resealable plastic bag, combine the liquid smoke, pepper and salt; add the brisket. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight.
2. Drain and discard marinade. Combine the brown sugar, celery salt, garlic salt, onion salt, nutmeg and paprika; rub over meat. Wrap in a large sheet of heavy-duty foil; seal tightly. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 4 hours or until meat is tender.
3. Remove brisket to a warm serving platter; skim fat from pan juices. In a saucepan over medium heat, combine 1 cup pan juices with barbecue sauce; cook and stir until thickened. Thinly slice meat across the grain; serve with sauce. Yield: 6-8 servings.
|
|