Smokey Brisket Filed under ( Beef )

My parents were here from TEXAS to see Jenna in Hairspray. I didn't have time to cook a lot but I did make an amazing brisket. This brisket is a must-have recipe. I love having it in the fridge to snack on or to eat on a sandwich with a good horseradish sauce. This recipe came from my sweet Baylor friend, Darby. My Baylor group has been getting together for years and this is a staple that Darb always brings for the group.

I am a "plan ahead" type of girl. That is another thing I LOVE about this recipe. You can make it a couple of days in advance and then heat it just before when needed. You will love this brisket!

Once again, I apologize for the quality of this picture. My hubby is the better photographer and he wasn't home. I was in a hurry ( as usual). You will love it just the same! :)

Smokey Brisket

4 – 6 trimmed brisket

3 Tbsp. liquid smoke

3 tsp. garlic salt

2 tsp. onion salt

2 tsp. celery salt

pepper

3 Tbsp. Worcestershire sauce

Make a paste with the liquid smoke and the 3 salts and paint the brisket with the paste then wrap tightly in heavy duty foil; place in a pan to catch any marinade that may escape and marinate in the refrigerator overnight. Before cooking, pepper and baste the brisket with Worcestershire sauce. Rewrap in new foil. Place in a shallow pan and bake at 225 for 6 hours. Remove brisket from juice and save the juice. Chill the brisket before slicing to make it easier to slice. Use an electric knife and slice thin slices-slice against the grain. Place the meat in a pan and top with the reserved juice. Heat in oven until warm.

*I know this recipe has several steps but don’t let that stop you. It is so yummy and worth the effort.

**This is one of my very favorite recipes. It is a classic that everyone loves. Serve with garlic mashed potatoes and a yummy salad. The meat is great leftover either just eaten cold or on a sandwich with a horseradish spread.

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