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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - August 25, 2007

Barbecue Brisket

Serves: 8


  Download this recipe.

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 butter
2 1/2 tablespoons
2 teaspoons dry mustard
3 tablespoons worcestershire sauce
2 teaspoons celery seeds
1 1/2 cups tomato-vegetable juice

1. 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 butter; blend in sugar and mustard. Add Worcestershire sauce, celery seed, and tomato-vegetable juice. Simmer 15 minutes. Serve with brisket.

Note: Freezes well.

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