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
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This Recipe for Barbecue Brisket is one of thousands in the Recipes-to-go Meat Cookbook.
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I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
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This is a recipe for Barbecue Brisket from the recipe cookbook of Recipes-to-go (Meat)
Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on. |
| George Bernard Shaw |
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Food Tip |
There is no such thing as a little garlic. |
| A. Baer |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
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
rump 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