Monday, May 17, 2010

Long Time Coming, But Worth The Wait

Jane got super-busy; we went out-of-town, but now -- just when you were really getting impatient --


4 or 5 lb. brisket
3 oz. Liquid Smoke
1 T Worcestershire sauce
1/4 teas. onion salt
1/4 teas. garlic salt

Put the brisket lean side down, add the sauce, wrap it tightly in foil and bake for five (5) hours at 250 degrees.

Let the meat cool -- take it out, but save the juices and add:
4 T brown sugar
4 T vinegar
1 cup catsup
3 dashes hot sauce

Mix this up well, put the meat back in and cover it with sauce; then bake it uncovered for one hour at 350 degrees. Cut across the grain and serve.

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