Saturday, April 30, 2011

Oven Barbecued Brisket

This girl, who had been born in Pennsylvania & grew up in Ohio, had never heard of brisket until we moved to Texas, almost 25 years ago.  A friend I met gave me this easy recipe & I've been doing it the same way ever since.  It's now a staple at our family gatherings.  It 's an inexpensive way to feed a crowd & so tasty, too.

1 brisket (I like the trimmed kind)
garlic powder
black pepper
1/3 cup liquid smoke
1/3 cup Worcestershire Sauce

Put the brisket in a large roasting pan.  Poke the brisket all over with a heavy duty fork.  Sprinkle with garlic powder & pepper.  Mix the liquid smoke & Worcestershire sauce & pour over the meat.  Cover & marinate in fridge over night. 

The next day, roast the meat, covered in a 225 degree oven for 8-9 hours.  Take the meat out, reserving the liquid.  Wrap the meat in heavy duty foil & refrigerate.  The meat is easier to slice when cold.  The reserved liquid can be strained & then refrigerated.  The fat will rise to the top & you can discard it.  Mix about 1 1/2 cups of the reserved liquid with a bottle of barbecue sauce.

Slice the meat across the grain.  This can easily be done with an electric knife.  Put the meat back in the roasting pan or in a baking dish.  I personally like to use an electric skillet. Pour the reserved liquid/barbecue sauce over the meat & reheat.  You can even chop the meat & serve in buns.  Whatever you do, it's a yummy meal!

Note:  Sometimes I marinate it all day & then cook it all night.  That works out really well, also.

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