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12 servings Prep Time: 10 minutes plus 12 hours marinating time Cook Time: 6 hours Serving Suggestions: Serve Barbecued Brisket with Roasted Corn-on-the-Cob, Potato Casserole and Your Favorite Bread. |
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recipe categories / meats / beef / roasts  Oven Barbecued Brisket from San Antonio Courtesy of H-E-B Cooking Connections Ingredients: 5 pounds beef brisket, trimmed of fat 1 (4 ounce) bottle Colgin Liquid Smoke 1 teaspoon garlic salt, or to taste 1 teaspoon onion salt, or to taste 1 teaspoon celery salt, or to taste 1 medium onion, chopped 1 cup ketchup 1/2 cup brown sugar 1/3 cup cider vinegar 1/2 teaspoon garlic salt, or to taste Directions: 1. Place brisket flat in a glass dish, roasting pan or Dutch oven. Pour liquid smoke over brisket and marinate covered overnight in the refrigerator. 2. Drain liquid smoke from brisket. Season both sides of meat with garlic, onion and celery salt. 3. Heat oven to 250 degrees. Bake brisket 5 to 6 hours covered. 4. Combine sauce ingredients. Drain cooking juices in bottom of pan if more than 1/2 cup to prevent finished sauce from being too thin. Pour barbecue sauce over top of brisket. Cover and bake one hour longer. 5. Slice brisket across the grain into 1/4-inch thick slices and serve with sauce. This brisket tastes even better the second day. |
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