• Prep Time:
  • Cooking Time:
  • Serves: 1 Brisket

Kathy Pitts' Brisket

  • Recipe Submitted by on

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


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

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