Bar-B-Q Brisket Recipe

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Bar-B-Q Brisket Ingredients

1ST DAY

6 lb (to 8 lbs.) brisket
4 tbsp liquid smoke
1 tenderizer

2ND DAY

4 tbsp brown sugar
1 tsp celery salt
1 tsp onion salt
1 tsp garlic salt
1 tsp paprika
1 tsp nutmeg

SAUCE

1/2 cup barbecue sauce, prepared
1 cup brisket juice

A Recipe for
Bar-B-Q Brisket

Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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This Recipe for Bar-B-Q Brisket is one of thousands in the Recipes-to-go Barbecue Cookbook.

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Bar-B-Q Brisket Recipe
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Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

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This is a recipe for Bar-B-Q Brisket from the recipe cookbook of Recipes-to-go (Barbecue)

Vengeance is a dish that can be eaten colld.
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Bar-B-Q Brisket recipe - a tasty recipe for you to add to your collection!
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Bar-B-Q Brisket

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Albert Einstein (1879-1955)

Bar-B-Q Brisket Directions

~- 1st Day -- Sprinkle brisket with tenderizer and Liquid Smoke. Wrap
tightly in heavy foil and refrigerate overnight.

~- 2nd Day -- Mix ingredients together and sprinkle over brisket.
Rewrap tightly and bake 1 hour at 300 degrees F. Loosen foil and bake
at 200 degrees F. for 5 to 6 hours. Pour off brisket juice and
refrigerate; reserve juice.

~- 3rd Day -- Slice brisket very thin and pour sauce over. Heat in
moderate oven until hot.

~- Sauce -- Mix together.

This makes a quick and easy meat for Sunday dinner because your work
is done ahead of time. Recipe by Wilma Stark, Canton, Texas -- The
Second Typically Texas Cookbook -- 1989 --

Serves: 12

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Bar-B-Q Brisket Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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