I took a beef brisket to our church potluck on Sunday, and I got a few requests for the recipe, so I thought I'd also post it on my blog. The funny thing about serving brisket in Michigan is that many people still don't know what it is; although, that is being rectified by the proliferation of Famous Dave's Barbecue restaurants. When we moved to Michigan 11 years ago, I searched and searched for beef brisket in the grocery stores, even asked about obtaining one at the meat market, but all they could offer me was corned beef brisket. Finally, I discovered that Sam's Club sells them, and what a happy day that was! (Jack's Meat Market now carries them as well.) Southerners are more likely to cook brisket on a grill (and I admit it's better), but here is a recipe for the oven:
5 - 6 lb. beef brisket
4 oz. liquid smoke
1 t. garlic salt or seasoning
1 t. onion salt
1/2 t. celery salt
salt and pepper to taste
1 t. Worcestershire sauce
1 cup barbecue sauce
Line a roasting pan with heavy-duty foil twice the lengthy of the pan. Place the brisket in the foil-lined pan. Sprinkle liquid smoke, garlic salt, onion salt, and celery salt over the top. Seal the foil tightly over the brisket. Let marinate in refrigerator overnight. When ready to bake, sprinkle with salt, pepper, and Worcestershire sauce. Rewrap tightly with the foil and bake at 275 degrees for five hours. Remove the brisket from foil and place on cutting board; slice thinly (an electric knife is wonderful for this). Cover with the barbecue sauce, working the sauce between the slices. Return to pan and bake uncovered one more hour.
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