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EASY SMOKED BEEF BRISKET

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Submitted by: faustina4life

 

A large beef brisket is marinated in liquid smoke & seasonings, baked in foil for 5 hours (with or without BBQ sauce), and served thinly sliced.
 

Ingredients

  • 1, 6 lb. beef brisket, trimmed
  • 1, 3 oz bottle liquid smoke
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon celery salt
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 small bottle Worcestershire Sauce
  • 2 whole carrots, peeled
  • 1 medium onion, peeled and halved
  • 2 Cups Favorite Barbeque Sauce (optional)

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Method

Day 1: In deep roasting pan, place trimmed brisket; pour desired amount of liquid smoke over meat. Add garlic & onion powders, and celery salt. Cover tightly with heavy foil and refrigerate to marinate overnight. Day 2: Preheat oven to 275 degrees. Sprinkle brisket with salt, pepper and worcestershire sauce. Place 2 whole carrot and onion halves on top of meat. Wrap tightly so no steam will escape; bake for 5 hours. Discard carrots and onion. OPTION: For those who love barbeque flavor, pour 2 cups barbeque sauce over meat, seal tightly and bake 1 more hour. Pour off juice into container and place in refrigerator. (Any remaining fat will solidify within an hour - discard fat and you will have your au jus (barbeque-flavored or plain) to reheat with meat. For those who prefer plain smoked brisket, do not pour barbeque sauce over - just cook 1 more hour and follow directions above and below. Leave meat at room temperature at least 30 minutes. Slice in 1/2" strips across the grain. Serve with or without au jus.

 

Notes: If you want the grilled effect with some crisp edges, after the 5-hour cooking, place brisket on outside or stovetop grill, on high heat for about 4 minutes each side. Be careful as it is already tender by this point. Return to roasting pan and continue baking for 1 more hour (with juice) in oven. This is a no-fail brisket recipe that is requested over and over. The secret is slow cooking and even the beginner cook can prepare this. You can cook this in your slow cooker as well - with all the ingredients together for 8 to 10 hours on low, or 4 to 5 hours on high. Briskets shrink when baking, so if you have a crowd, use the same method with TWO 6 pound pieces (or larger) of trimmed beef brisket. This freezes well, with the au jus, after slicing!

 

Number of Servings: 6 to 8 Servings

 

Submitted by: faustina4life ()

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