Sunday, July 1, 2007

BBQ Beef Brisket

Last night I tried out a recipe from in preparation for our upcoming big bash on the 4th. My goal is to make something that I can prepare the day before, and this dish fits the bill.

I made a couple of changes to the recipe. First, I did not take the time to let it marinate overnight. It didn't seem to make a difference. I also cut down on the smoke flavoring in the sauce. It was suggested to double the sauce, so I did. There was more than enough! It was tangy and sweet and yummy.

After slicing the meet (after only 4 1/2 hours in the oven, my family was hungry), I put some slices back in the oven with the sauce. The kids ate their meat plain (so tender), and DB and I put our sauce on top. Very good! The meat was so tender. I highly recommend this recipe!

BBQ Beef Brisket


4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt

1 1/2 tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
1/4 cup water
1/2 teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 1/2 teaspoons mustard powder
salt and pepper to taste

1. Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.
2. 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.
3. 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.

4. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

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