Smoky Barbecued Brisket Recipe

Marinated overnight and cooked in a slow oven, this brisket will melt in your mouth.
CAPPER’s Recipe Archives
March 5, 2012
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Smoky Barbecued Brisket makes perfect sandwiches for any gathering.
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Beefy Entrees

Smoky Barbecued Brisket

4 to 6 pounds beef brisket, fat trimmed
1 bottle (5 ounces) liquid smoke
1 onion, chopped fine
2 tablespoons garlic salt
1 to 2 teaspoons salt
1/3 cup Worcestershire sauce
1 bottle (12 to 18 ounces) barbecue sauce

Place brisket in large, shallow dish. Pour liquid smoke over the top. Sprinkle evenly with onion, garlic salt and salt. Cover and refrigerate for at least 8 hours, or overnight, turning occasionally.

Remove brisket from marinade and place on large sheet of heavy-duty aluminum foil; discard marinade. Pour Worcestershire sauce evenly over brisket. Fold foil up around brisket and seal. Place in roasting pan.

Bake at 275° F for at least 5 hours. Unfold foil and cover brisket with barbecue sauce. Bake, uncovered, for an additional hour. Serve sliced as an entrée or shredded for sandwiches.








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