Ingredients Jump to Instructions ↓

  1. 2 to 4 tablespoons liquid smoke

  2. 1 teaspoon pepper

  3. 1/2 teaspoon salt

  4. 1 fresh beef brisket (about 3 pounds)

  5. 1/4 cup packed brown sugar

  6. 1 teaspoon each celery salt, garlic salt and onion salt

  7. 1 teaspoon ground nutmeg

  8. 1 teaspoon paprika

  9. 1/2 cup barbecue sauce

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine the liquid smoke, pepper and salt; add the brisket. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Drain and discard marinade. Combine the brown sugar, celery salt, garlic salt, onion salt, nutmeg and paprika; rub over meat. Wrap in a large sheet of heavy-duty foil; seal tightly. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 4 hours or until meat is tender. Remove brisket to a warm serving platter; skim fat from pan juices. In a saucepan over medium heat, combine 1 cup pan juices with barbecue sauce; cook and stir until thickened. Thinly slice meat across the grain; serve with sauce. Yield: 6-8 servings.


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