| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef | 12 | Servings | |
INGREDIENTS
| 1 | Brisket, 3 or 4 lb. | |
| 2 | T | Liquid smoke |
| 2 | T | Onion salt |
| 2 | T | Celery salt |
| 2 | T | Garlic salt |
| 3 | T | Worcestershire sauce |
| 1/2 | c | Barbecue sauce |
INSTRUCTIONS
Pour liquid smoke over meat and sprinkle both sides generously with the three salts. Wrap in foil and refrigerate overnight. Next morning, uncover and sprinkle with salt and pepper plus Worcestershire sauce. Do not drain. Cover securely with foil and place in pan. Bake 5 hours at 250 degrees, then open foil and add barbecue sauce. Reseal and bake 1 more hour. Slice across the grain. Serve with juices. Serves 12 (4-pound brisket). Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 249
Calories From Fat: 153
Total Fat: 17.1g
Cholesterol: 61.2mg
Sodium: 3332.3mg
Potassium: 396.1mg
Carbohydrates: 8.5g
Fiber: <1g
Sugar: 3.2g
Protein: 16.8g