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Barbecued Brisket

Barbecued Brisket
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
12 ServingsPrep: 10 min. + marinating Cook: 5 hours + standing

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
© Taste of Home 2013

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Barbecued Brisket (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013