Food recipes
Barbecued Brisket
Barbecued Brisket Ingredients: 1 (4 to 5 pound) fresh beef brisket, 1 (5 ounce) bottle Liquid Smoke, 3 teaspoons garlic salt, 2 teaspoons onion salt, 2 teaspoons celery salt, 1 (18 ounce) bottle barbecue sauce, Heavy-...
Barbecued Brisket
Ingredients:
1 (4 to 5 pound) fresh beef brisket, 1 (5 ounce) bottle Liquid Smoke, 3 teaspoons garlic salt, 2 teaspoons onion salt, 2 teaspoons celery salt, 1 (18 ounce) bottle barbecue sauce, Heavy-duty aluminum foil
Directions:
Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing sufficient foil to cover meat. Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight. Next morning pour off marinade; bake inside a 225 degree F oven for 5 hours. Let cool. Pour off gravy and refrigerate until cold. Cut meat with meat slicer on a thin setting or use an electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat various times. Cook an additional 30 to 45 minutes in a 300 degree F oven until hot. Yields 8 to 10 servings.
Ingredients:
1 (4 to 5 pound) fresh beef brisket, 1 (5 ounce) bottle Liquid Smoke, 3 teaspoons garlic salt, 2 teaspoons onion salt, 2 teaspoons celery salt, 1 (18 ounce) bottle barbecue sauce, Heavy-duty aluminum foil
Directions:
Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing sufficient foil to cover meat. Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight. Next morning pour off marinade; bake inside a 225 degree F oven for 5 hours. Let cool. Pour off gravy and refrigerate until cold. Cut meat with meat slicer on a thin setting or use an electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat various times. Cook an additional 30 to 45 minutes in a 300 degree F oven until hot. Yields 8 to 10 servings.