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Smoky Beef Brisket

 Smoky Beef Brisket
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
6-8 ServingsPrep: 10 min. + marinating Bake: 4 min.


  • 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


  • 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.

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Smoky Beef Brisket (continued)

Nutritional Facts: 8 ounces equals 257 calories, 8 g fat (3 g saturated fat), 72 mg cholesterol, 914 mg sodium, 10 g carbohydrate, trace fiber, 35 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.