SMOKY BEEF BRISKET THAT PEOPLE LOVE
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4-5 lbbeef brisket (be sure to buy a flat cut beef brisket, not corned beef brisket).
1 bottle(4 oz) liquid smoke (natural hickory smoke, original recipe)
1/4 cworcestershire sauce
How to Make SMOKY BEEF BRISKET THAT PEOPLE LOVE
- Place brisket on foil or parchment.
- Place brisket in large tupperware or heavy duty freezer bag (large enough to seal).
- Seal bag or close tupperware.
- Marinate for 24 hours or overnight, turning occasionally to distribute marinade on all sides.
- DAY OF COOKING: Preheat oven to 300 degrees (or 225 for brisket less than 4 lbs).
- Line rimmed cookie sheet or roasting pan with heavy duty foil.
- Place brisket down in pan, fat side up.
- Cook for one hour at 300F then 6-7 hours at 250F. This gets the oven going and the heat at a good level before adjusting. For smaller briskets (less than 4lbs) cook at 225F for 7-8 hours.
- Remove from oven CAREFULLY so as not to spill juices from the pan.
- Allow to sit at least 30 minutes before removing foil.
- Pull brisket into shreds or cut into pieces with kitchen shears.
- To freeze, make the brisket up to the point of baking, and freeze in the marinade in an airtight freezer bag. Thaw 2-3 days before cooking. Cook as directed.
- For large briskets (4 or more pounds), I put the brisket in the oven super early in the morning so that it will have at least 8 hours to cook. I’ve also put the brisket in the oven just before bedtime and cooked it all night. Long, low and slow bake time are key to breaking down the meat and making it fork tender.