I’m staying in a hotel this week so I’m not cooking, but I have a few recipes that I put in my computer memory banks for times just like these. To tell the truth, I debating on whether to share this recipe. It is a family recipe and there is something to be said for knowing that you have the best recipe ever. Today I ate at Famous Dave’s , and it reminded me that good BBQ is meant to be shared. This is the kind of dish that feeds a crowd. It’s easy but needs to be prepared the day before. It’s BBQ brisket so it requires the low and slow method, but you don’t need nice weather and grill to make it. This BBQ brisket is cooked in the oven, the secret is liquid smoke and an aunt from Texas to share her recipe.
The first time I visited my Aunt Louanna as an adult, I walked into her house and smelled BBQ. I felt like I just walked into a Texas BBQ, well I did, it was just Aunt Louanna’s house. Aunt Luanna always makes two briskets one with the red sauce and one without. That’s because my uncle and cousins liked it without the sauce and she likes it with sauce. I have to side with Aunt Louanna, I like it with the sauce. You can make it either way.
3 to 5 lb beef brisket (mine was an 8 lb brisket so I doubled it)
2 tbs liquid smoke
1 tsp garlic powder
1 tsp onion powder
2 tsp celery salt
1 tsp salt
2 tsp Worcestershire
2 tsp black pepper
Ooops, Baby Boy set this scene up….Mountain Dew is for the sous chef not the recipe.
The real set of ingredients.
1 c ketchup
3/4 c water
4 tbs grated or minced onion
4 1/2 tbs vinegar
1 1/2 tbs brown sugar
1 1/2 tbs white sugar
3 tsp Worcestershire sauce
In a small bowl add the liquid smoke and the Worcestershire sauce.
Then add the onion powder, garlic powder and celery salt.
Then add salt and pepper.
Mix it all together, as my Aunt Louanna told me “it will look like mud”
Put that big ol’ slab of beautiful brisket in a foil lined pan, or if you are really lazy like me, just buy a foil pan so you don’t have to wash anything.
What is more fun then playing in the mud? Time to dig in and smother the brisket in the marinade. The liquid smoke is strong and gets in your pores,
I like to wear my left over glove from my hair coloring kit to spread the “mud” around.
Cover and let marinade overnight.
Next day heat oven to 250°. Bake brisket 6 – 8 hours.
Meanwhile make the sauce, or it can be made the day prior.
Mince the onions.
In a medium bowl, add onions, water, ketchup, and vinegar.
Stir, and add brown sugar, worchestershire sauce and sugar. Mix well.
If you made it the day prior, store it in a container.
When the brisket is done, drain and add the sauce. Return to the oven for one hour.
Serve with Coleslaw and corn on the cob.
- 3 to 5 lb beef brisket
- 2 tbs liquid smoke
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp celery salt
- 1 tsp salt
- 2 tsp Worcestershire
- 2 tsp black pepper
- 1 c ketchup
- 3/4 c water
- 4 tbs grated or minced onion
- 4 1/2 tbs vinegar
- 1 1/2 tbs brown sugar
- 1 1/2 tbs white sugar
- 3 tsp Worcestershire sauce
- In a small bowl mix all the marinade ingredients (it will look like mud). Coat the brisket with the marinade, wrap and marinade overnight.
- Heat oven to 250 degrees Fahrenheit. Place brisket in a foil lined pan and cover with foil. Cook 6 to 8 hours.
- Meanwhile make the sauce. Add all the sauce ingredients to a medium bowl and mix thoroughly. One hour (or so) before the brisket is done, remove brisket from the oven, uncover and pour off any accumulated liquid. Pour the sauce over the brisket and return to the oven uncovered for 1 hour.
- Let brisket rest for 20 to 30 minutes before slicing.
I hope you made made a huge brisket because I have this little bonus idea for the leftovers.
leftover sliced brisket
Toast the buns, layer the beef on the bottom bun, top with bacon and cheese. Place under broiler until hot and bubbly. Add grilled onions, a little extra sauce and top with the other half of bun.
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