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Prep Time: 1440 Minutes Cook Time: 180 Minutes |
Ready In: 1620 Minutes Servings: 10 |
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a crowd pleaser, fork tender, rich and smoky flavor Ingredients:
5 lbs beef brisket, trimmed of fat |
2 teaspoons salt |
1/4 teaspoon cayenne pepper |
1/2 teaspoon garlic powder |
1/8 teaspoon paprika |
1/4 cup figaro brand liquid smoke |
4 cups water |
6 beef bouillon cubes |
1/4 cup figaro brsnd liquid smoke |
1 cup ketchup |
1/4 cup prepared mustard |
3 tablespoons brown sugar |
2 tablespoons worcestershire sauce |
1 teaspoon garlic powder |
4 dashes hot sauce |
Directions:
1. The night before cooking, rub ingredients 2-6 into brisket.
2. marinate overnight in the fridge.
3. the next day, roast the meat at 350 uncovered and without extra water for one and a half to two hours.
4. pour off excess drippings.
5. pour sauce over meat.
6. continue baking at 350, basting occasionally, until fork tender, about another hour or so.
7. while meat is baking, mix sauce ingredients in a pot and bring to a rolling boil.
8. pour over brisket, as directed above, and continue baking meat in the sauce until tender.
9. when meat is tender, slice thinly and place in a shallow dish.
10. cover with sauce. sauce thickens as it bakes with meat.
11. if possible, refrigerate overnight and reheat the next day. it will be even better.
12. freezes well.
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