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Smoky Beef Brisket Recipe

100% would make again

A friend and I first ate this brisket at a restaurant, then came home and duplicated it with great success. Leftovers make terrific sandwiches. —Sue McQueen, Cameron, Missouri

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6-8 Servings
Prep: 10 min. + marinating Bake: 4 min.

Ingredients

2 to 4 tablespoons liquid smoke
1 teaspoon pepper
1/2 teaspoon salt
1 fresh beef brisket (about 3 pounds)
1/4 cup packed brown sugar
1 teaspoon each celery salt, garlic salt and onion salt
1 teaspoon ground nutmeg
1 teaspoon paprika
1/2 cup barbecue sauce

Directions

In a large resealable plastic bag, combine the liquid smoke, pepper and salt; add the brisket. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight.
Drain and discard marinade. Combine the brown sugar, celery salt, garlic salt, onion salt, nutmeg and paprika; rub over meat. Wrap in a large sheet of heavy-duty foil; seal tightly. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 4 hours or until meat is tender.
Remove brisket to a warm serving platter; skim fat from pan juices. In a saucepan over medium heat, combine 1 cup pan juices with barbecue sauce; cook and stir until thickened. Thinly slice meat across the grain; serve with sauce. Yield: 6-8 servings.

Smoky Beef Brisket published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p64