5 lb fresh beef brisket
2 tsp unseasoned meat tenderizer**
1/2 tsp celery salt
1/2 tsp seasoned salt
1/2 tsp garlic salt
1/4 cup liquid smoke
1/4 cup worchestershire sauce
1 1/2 cup bbq sauce
A Recipe for
Marinated Barbecue Brisket
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| ND Beef Council, billboard advertisement, 1990 |
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This Recipe for Marinated Barbecue Brisket is one of thousands in the Recipes-to-go Meat Cookbook.
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I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
This is a recipe for Marinated Barbecue Brisket from the recipe cookbook of Recipes-to-go (Meat)
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1. Place the brisket on a large piece of heavy-duty aluminum foil.
Sprinkle tenderizer and seasonings on both sides of the meat. Pour
liquid smoke and Worchestershire sauce over top. Cover and marinate
in refrigerator 6 to 10 hours or overnight. 2. Place foil-wrapped
brisket in Crock-Pot (cut brisket in half, if necessary, to fit
easily). Cover and cook on low setting for 8 to 10 hours. 3. Chill
cooked brisket, then cut across the grain into thin slices. Before
serving, reheat in your favorite barbecue sauce.
Serves: 10
Marinated Barbecue Brisket Recipe brought to you by Recipes To-Go