1 (3 to 4 lb) beef brisket
2 tbsp hickory-flavored liquid smoke
1/2 to 1 tsp celery salt*
1 small onion, finely diced
1 tsp garlic powder
freshly ground black pepper*
3 tbsp Worcestershire sauce
barbecue sauce*
Pour the liquid smoke over the brisket and sprinkle both sides generously with the celery salt, onion and garlic powder; wrap in foil (or place in a glass baking dish and cover with foil) and refrigerate overnight.
Uncover the brisket and sprinkle with the black pepper and Worcestershire sauce; do not drain.
Cover securely with foil and bake at 250 degrees for 5 hours. Uncover and add barbecue sauce; reseal and bake another 1 to 1 1/2 hours.
Remove from oven and allow to set for 5 minutes before slicing to serve. Serve with additional barbecue sauce, if desired.
* Amount to suit your taste. Be aware of sugar content of barbecue sauce you choose! Sugar-free options are available.
1/2 to 1 tsp celery salt*
1 small onion, finely diced
1 tsp garlic powder
freshly ground black pepper*
3 tbsp Worcestershire sauce
barbecue sauce*
Pour the liquid smoke over the brisket and sprinkle both sides generously with the celery salt, onion and garlic powder; wrap in foil (or place in a glass baking dish and cover with foil) and refrigerate overnight.
Uncover the brisket and sprinkle with the black pepper and Worcestershire sauce; do not drain.
Cover securely with foil and bake at 250 degrees for 5 hours. Uncover and add barbecue sauce; reseal and bake another 1 to 1 1/2 hours.
Remove from oven and allow to set for 5 minutes before slicing to serve. Serve with additional barbecue sauce, if desired.
* Amount to suit your taste. Be aware of sugar content of barbecue sauce you choose! Sugar-free options are available.
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