| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 24 | Servings | |
INGREDIENTS
| 2 | oz | Liquid smoke |
| 1 | tb | Salt |
| 2 | tb | Chili powder |
| 1 | tb | Cayenne pepper |
| 1 | tb | Sugar |
| 2 | tb | Lea & Perrins |
| 2 | Or | |
| 3 | tb | A-1 sauce or Heinz 57 sauce |
| 2 | c | Vinegar |
| 2 | Whole briskets |
INSTRUCTIONS
Combine first 8 ingredients in a saucepan and bring to a boil. Remove from heat and let cool. When cool, pour over briskets and marinate overnight in refrigerator. Cover briskets and marinade with foil and cook for 10 to 12 hours in a 200° to 225° oven. Remove briskets from marinade and chill. When cold, slice and layer in baking dishes. Baste with your favorite barbecue sauce, cover and reheat before serving. Yield: 2 whole briskets. CINDY WAGE (MRS. OLIN) REFRIGERATE OVERNIGHT From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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