| 114 | 115 | 116 | 117 | 118 |
| 1 | 47 | 95 | 142 | 189 |
|
Marinated Barbecue Brisket
•
5
2
1
1
pounds Fresh beef brisket
teaspoons Unseasoned meat tenderizer**
/2 teaspoon Celery salt
/2 teaspoon Seasoned salt
/2 teaspoon Garlic salt
/4 cup Liquid smoke
/4 cup Worchestershire sauce
−1/2 cups BBQ sauce
•
•
•
• 1
• 1
• 1
• 1
1
. Place the brisket on a large piece of heavy−duty aluminum foil. Sprinkle
tenderizer and seasonings on both sides of the meat. Pour liquid smoke and
Worchestershire sauce over top. Cover and marinate in refrigerator 6 to 10
hours or overnight. 2. Place foil−wrapped brisket in Crock−Pot (cut brisket
in half, if necessary, to fit easily). Cover and cook on low setting for 8
to 10 hours. 3. Chill cooked brisket, then cut across the grain into thin
slices. Before serving, reheat in your favorite barbecue sauce.
Marinated Barbecue Brisket
107
Page
Quick Jump
|