Put brisket, Worcestershire sauce, and liquid smoke into zip-lock bag and marinade
overnight.
Remove brisket from sauce- save the liquid. Sprinkle the brisket heavily with salt, pepper,
and garlic powder and brown in a heavy skillet on both side.
Put brisket in a shallow pan with the chopped onion on top. Add the reserved sauce and 1
cup of cooking liquid (water, beef bouillon, or beer). Cover tightly with foil and cook for 1/2
hour at 425 degrees; then turn down to 325 and cook 2 1/2 more hours.
Remove brisket from pan and put cooking liquid with onions into a sauce pan. Slice the
brisket thinly and put it back into the original pan. Boil down the juice to 1 cup, then add
barbecue sauce. Adjust seasoning and pour sauce over the sliced brisket. (Can be
refrigerated or frozen at this point. Tastes great when made in advance because the sauce
saturates the meat.) Cover again and put back in 325 oven for 45 minutes before serving,
60 minutes if it is cold when you put it back in the oven.
Serving
Suggestions
Goes great with mashed potatoes. Can serve on a bun with sauce on the side.
Originally Submitted
5/15/2010
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