1 brisket
1 adolph's meat tenderizer
1 garlic salt
1 liquid barbecue smoke¨
1 worcestershire sauce
1 prepared barbeque sauce
A Recipe for
Barbecue Brisket
Herb Tip |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
This Recipe for Barbecue Brisket is one of thousands in the Recipes-to-go Barbecue Cookbook.
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
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Eat drink and be merry, for tomorrow they may make it illegal. |
| Anonymous |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
This is a recipe for Barbecue Brisket from the recipe cookbook of Recipes-to-go (Barbecue)
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
Red meat is not bad for you. Now blue-green meat, that’s bad for you! |
| Tommy Smothers |
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Pierce brisket all over with meat fork. Sprinkle Adolph's meat
tenderizer on both sides of meat. Let stand one hour at room
temperature. Sprinkle on garlic salt. Place meat inbaking dish or zip
lock bag. Pour 2-4 oz. liquid smoke over meat (depending on how big
brisket is). Cover and refrigerate overnight. Turn over in the
morning. Five to eight hours before serving add 5 tablespoons
Worchestershire sauce. Cook covered in a 225¡ oven. The last hour of
cooking, pour about (9 oz) one half bottle of barbecue sauce (Kraft
original or your favorite kind) over meat. If desired the sauce can
be thickened with a little cornstarch-water paste. Slice thin and
serve. The meat will not burn, but it will become tender and fall
apart the longer it cooks. Enjoy the smell while it's cooking and the
compliments when you serve it!
Recipe By :
Serves: 6
Barbecue Brisket Recipe brought to you by Recipes To-Go