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Texas Barbecued Brisket

Texas Barbecued Brisket
from the kitchen of Melanie Purviance

Family-friendly food from Terri

4 lb. flat cut brisket
Worcestershire sauce (about 3 Tblsp.)
liquid smoke (about 3 Tblsp.)
Garlic powder or salt
Celery salt
Onion salt
black pepper

Brush Liquid Smoke and Worcestershire Sauce over both sides of the meat.
Sprinkle with spices of your choice - pepper, celery salt, garlic salt or powder, onion salt, use your favorites!
Wrap in foil and bake at 275 degrees for 5 hours.

Open foil and douse both sides of the meat with your favorite barbecue sauce.
Bake 30 minutes longer.

Cool overnight and slice chilled meat in thin slices, across the grain (the short way).
Warm before serving.

Great make-ahead for main course or sandwiches. You will love this!

~ Brisket is actually one of the toughest cuts of beef, so it needs to be cooked by either a moist heat cooking method, or "low and slow'. In Texas, they'd smoke it. We'll just use the smoke flavor and bake it.

~ The low oven temp and long cooking time will melt the connective tissue and fat for a tender, moist brisket.

February 1, 2011

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