Ingredients
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1
-
-
-
-
3
-
-
1
-
-
-
-
-
-
-
-
Directions
Oven Brisket, A never fail way to bake a brisket that is always moist and tender! Please note that this must be marinated overnight and then baked for 7 hours the next day., My grandparents were snowbirds, Texas during the mid-late ’70s. Grandma brought this recipe back one year a lady friend gave her. Been using it since. I thought it was lost. My mother told right where it was at in the family cook book. So now I have it here and there. Bonus about online, you can see what others say about it and I can look up any time. Making for Thanksgiving tomorrow! already roasted the turkey. My house smells sssoooo good! Thanks for posting!, What size brisket or how many pounds is this recipe designed for ?
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Steps
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1
Done
|
Trim Fat from Brisket. |
|
2
Done
|
Sprinkle Meat Liberally With All the Salts. |
|
3
Done
|
Line a Baking Pan With Enough Foil to Seal Over the Meat. |
|
4
Done
|
Put Meat on Foil Lined Pan and Pour the Whole Bottle of Liquid Smoke Over the Meat. |
|
5
Done
|
Seal the Foil and Refrigerate Overnight. |
|
6
Done
|
the Next Day Drain the Meat and Sprinkle With Worcestershire Sauce. |
|
7
Done
|
Cover With the Foil. |
|
8
Done
|
Bake 6 Hours in a 250 Degree Oven. |
|
9
Done
|
Open Foil and Pour on the Whole Bottle of Barbecue Sauce and Bake 1 Hour Longer. |
|
10
Done
|
Enjoy! |
