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Barbecued Brisket Recipe

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These tender slices of beef can be served as a main dish with potatoes for Sunday dinner or as barbecued beef sandwiches for a potluck or family get-together. this dish is popular with my large family, which includes 32 grandchildren and 41 great-grandchildren. -Mildred Burk Parker, Kansas

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Barbecued Brisket Recipe

Prep: 10 min. + marinating Cook: 5 hours + standing

Yield: 12 Servings

10 300 310

Ingredients

1 bottle (10 ounces) soy sauce
1 tablespoon Liquid Smoke, optional
2 teaspoons pepper
2 teaspoons Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon celery salt
1 fresh beef brisket (about 5 pounds)
BARBECUE SAUCE:
1 bottle (14 ounces) ketchup
1 to 2 tablespoons sugar
1 tablespoon cider vinegar
1-1/2 teaspoons prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce

Directions

In a large resealable plastic bag, combine the first seven ingredients. Add the brisket. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 325° for 4 hours or until meat is tender.
Remove brisket; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13-in. x 9-in. baking dish. Combine sauce ingredients; pour over meat. Cover and bake for 1 hour or until heated through. Brisket may be frozen for up to 3 months. Yield: 12 servings.

Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts 3 ounces equals 297 calories, 8 g fat (3 g saturated fat), 80 mg cholesterol, 2,417 mg sodium, 11 g carbohydrate, trace fiber, 42 g protein.

Originally published as Barbecued Brisket in Taste of Home February/March 2005, p38

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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