Wednesday, June 04, 2003

Barbeque Brisket

For the marinade:
1/2 cup Worcestershire
1/2 cup vinegar
1/2 bottle liquid smoke
1/4 cup cooking oil
1 tsp dried minced onions
1 tsp garlic powder

For the sauce:
1 cup juice/broth from cooked brisket
1 cup barbeque sauce
1/4 cup brown sugar

And a brisket. For a very, very large brisket, you can double the recipe. I don't know how many pounds- I always just tell the butcher how many people I need to serve and let him decide.

Combine all the marinade ingredients and marinate overnight in the refrigerator. In the morning, cook the brisket in the marinade fat side up either in a crock pot or in a 275 degree oven. Cook for 6-8 hours. Take the brisket out, drain the juice (saving 1 cup for the sauce) and make the sauce. Slice the meat, pour the sauce over it, and return to the crockpot or oven for another 1/2 hour.