Side Pannel
Kathy Pitts' Brisket
Kathy Pitts' Brisket
- Recipe Submitted by ADMIN on 09/26/2007
Category: Marinades & Rubs, Beef
Ingredients List
- 3 lb Brisket, trimmed of
- -almost all fat and
- -silvery covering
- 3 tb Liquid smoke marinade
- (we used Figaro's)
- 3 tb Worcestershire sauce
- 1 Serrano pepper, seeded
- And cut into fine slivers
- 3 The white part of 2-3
- -green onions, cut into
- -fine slivers
- Lots of paprika, lemon
- Pepper for a barbecue rub
Directions
Marinate the brisket in a mixture of the liquid smoke and
Worcestershire sauce for 2-3 hours. Remove from the marinade, and
cut slits all over the exterior of the meat. Insert slivers of onion
and serrano pepper in the slits.
Cover the brisket with a VERY liberal coating of paprika and lemon
pepper. Wrap securely in heavy duty aluminum foil (use a drug-store
wrap to prevent leakage).
Place the brisket in an ovenproof rimmed dish (we used our trusty
cast iron skillet) and place in a preheated 250 degree (F) oven for
at least 16 hours.
After the first 12-14 hours, you may unwrap the brisket briefly, and
ladle out some of the accumulated juices for use in your own homemade
barbecue sauce.
Kathy in Bryan, TX
Worcestershire sauce for 2-3 hours. Remove from the marinade, and
cut slits all over the exterior of the meat. Insert slivers of onion
and serrano pepper in the slits.
Cover the brisket with a VERY liberal coating of paprika and lemon
pepper. Wrap securely in heavy duty aluminum foil (use a drug-store
wrap to prevent leakage).
Place the brisket in an ovenproof rimmed dish (we used our trusty
cast iron skillet) and place in a preheated 250 degree (F) oven for
at least 16 hours.
After the first 12-14 hours, you may unwrap the brisket briefly, and
ladle out some of the accumulated juices for use in your own homemade
barbecue sauce.
Kathy in Bryan, TX
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