Monday, April 21, 2008

Brisket with BBQ Sauce

I made this brisket on Friday yet we actually ate it on Sunday. I saved the last cooking hour that is mentioned in the recipe to do on Sunday. I let it cool, then I sliced it and put it back in the serving dish (oven proof) and put sauce over it. I covered it with foil and waited until Sunday to put it back in the oven for the last hour. Briskets always slice better if allowed to cool before slicing. It's a great meat to make when guests are coming over because the meat is already done!
This picture was taken from the web site where I found the recipe.
Brisket with BBQ Sauce
10 Min
6 Hrs
14 Hrs 10 Min
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.
In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.
Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

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