Barbecue Brisket

Serves: 8
Total Calories: 547


1 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.

*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.

Nutritional Facts:

Serves: 8
Total Calories: 547
Calories from Fat: 337

This Barbecue Brisket recipe is from the Recipes For Healthy Living Cookbook. Download this Cookbook today.

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