Smokey Brisket Recipe
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Smokey Brisket

from Above & Beyond Parsley... Food for the Senses

1 (5-6 pound) beef brisket

1 teaspoon celery salt

1 tablespoon onion salt

2 cloves garlic, minced

3 ounces liquid smoke

Salt and freshly ground pepper, to taste

2 teaspoons Worcestershire sauce


1/2 medium onion, finely chopped

1 cup tomato puree

3/4 cup water

3 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon paprika

1 teaspoon chili powder

1/2 teaspoon freshly ground pepper

1/4 teaspoon cinnamon

Dash of ground cloves

Sprinkle brisket generously with celery salt, onion salt and garlic. Pour
liquid smoke over brisket, cover and refrigerate overnight.

Pour off all but 2 tablespoons of liquid. Sprinkle meat with salt, pepper and Worcestershire sauce. Cover and bake for 3-1/2 to 4 hours at 275 degrees.

For sauce: In a medium saucepan, combine all ingredients and bring to a boil.

Reduce heat and simmer until mixture thickens. Set aside.

Remove brisket from oven and top with sauce. Bake for 1 hour more. Remove from sauce and let cool for 2 hours before slicing. Slip back into a warm oven after slicing, if desired, and serve topped with warm sauce.

Serves 8 - 10

Copyright 1992 The Junior League of Kansas City, Missouri, Inc. All rights reserved.

Author: Chyrel


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