Mom came to visit and told me my brisket was even better than the version we used to eat back in Texas. Use the leftovers for sandwiches and tacos. —Audra Rorick, Blanca, Colorado
- 2 tablespoons packed brown sugar
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground mustard
- 1 tablespoon smoked paprika
- 1 tablespoon pepper
- 2 fresh beef briskets (3-1/2 pounds each)
- 1 bottle (10 ounces) Heinz 57 steak sauce
- 1/2 cup liquid smoke
- 1/4 cup Worcestershire sauce
- In a small bowl, combine the first seven ingredients. With a fork or sharp knife, prick holes in briskets. Rub meat with seasoning mixture. Cover and refrigerate overnight.
- Preheat oven to . 325°Place briskets, fat sides up, in a roasting pan. In a small bowl, combine steak sauce, liquid smoke and Worcestershire sauce; pour over meat.
- Cover tightly with foil; bake 4 to 5 hours or until tender. Let stand in juices 15 minutes. To serve, thinly slice across the grain. Skim fat from pan juices; spoon over meat. Yield: 10 servings.
Originally published as Easy Texas BBQ Brisket in Taste of Home June/July 2012, p65
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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