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Kathy Pitts' Brisket

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 pounds brisket -- trimmed of almost

  3. -- all fat and silvery

  4. -- covering

  5. 3 tablespoons liquid smoke marinade

  6. -- (we used Figaro's)

  7. 3 tablespoons Worcestershire sauce

  8. 1 serrano pepper -- seeded

  9. and cut into fine slivers

  10. 3 the white part of

  11. 2-3 green onions -- cut into fine

  12. -- slivers

  13. lots of paprika -- lemon

  14. pepper for a barbecue rub

Instructions Jump to Ingredients ↑

  1. Marinate the brisket in a mixture of the liquid smoke and Worcestershire sauce for 2-3 hours. Remove from the marinade, and cut slits all over the exterior of the meat. Insert slivers of onion and serrano pepper in the slits.

  2. Cover the brisket with a VERY liberal coating of paprika and lemon pepper. Wrap securely in heavy duty aluminum foil (use a drug-store wrap to prevent leakage).

  3. Place the brisket in an ovenproof rimmed dish (we used our trusty cast iron skillet) and place in a preheated 250 degree (F) oven for at least 16 hours.

  4. After the first 12-14 hours, you may unwrap the brisket briefly, and ladle out some of the accumulated juices for use in your own homemade barbecue sauce.

  5. Kathy in Bryan, TX

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