| 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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