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Barbecue Brisket |
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Serves: 8 Print this Recipe1 beef brisket 3- or 4-pound 3 tablespoons liquid smoke Salt to taste 2 teaspoons onion powder or to taste 2 teaspoons garlic powder or to taste * Part two. 1/4 cup margarine safflower 2 1/2 tablespoons brown sugar 2 teaspoons dry mustard 3 tablespoons worcestershire sauce 2 teaspoons celery seeds 1 1/2 cups tomato-vegetable juice Brush brisket with liquid smoke. Rub salt into meat. Place in a shallow baking dish; cover with foil and refrigerate 24 hours. Remove from refrigerator and bring to room temperature. Sprinkle with onion and garlic powders. Cover tightly with foil and bake in a preheated 300° F oven for 4 hours. Cool and refrigerate 24 hours. To serve, remove from juice and slice thinly. Serve cold, heat and serve with juice, or prepare the following sauce. Sauce: *Melt margarine; blend in sugar and mustard. Add Worcestershire sauce, celery seed, and tomato-vegetable juice. Simmer 15 minutes. Serve with brisket. Note: Freezes well. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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