Description
After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor.
Ingredients
- 4 pounds lean beef brisket
- 2 tablespoons liquid smoke flavoring
- 1 tablespoon onion salt
- 1 tablespoon garlic salt
- 1 ½ tablespoons brown sugar
- 1 cup ketchup
- 3 tablespoons butter
- ¼ cup water
- ½ teaspoon celery salt
- 1 tablespoon liquid smoke flavoring
- 2 tablespoons Worcestershire sauce
- 1 ½ teaspoons mustard powder
- salt and pepper to taste
Instructions
- Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
- Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven
- cool
- and then slice. Put slices back into pan.
- In a medium saucepan
- combine brown sugar
- ketchup
- butter
- water
- celery salt
- liquid smoke
- Worcestershire sauce
- mustard
- salt and pepper. Stir
- and cook until boiling.
- Pour sauce over meat slices in pan. Cover and bake for 1 more hour.
Prep Time: 10 mins
Cook Time: 6 hrs
Total Time: 14 hrs 10 mins
Servings: 10