INGREDIENTS

INSTRUCTIONS

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 in baking 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!
Posted to MC-Recipe Digest V1 #176
Date: Tue, 30 Jul 1996 00:01:46 -0600
From: Shirley Jordan <shirleyj@pacificrim.net>

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