Cook it whole with fat left on for natural basting. After cooking, the fat quickly separates from the juicy lean, making it easy to serve. With this very old family recipe, the meat is sliced and then finished in the oven, making it ready to serve.
21/2 cups catsup
3/4 cup brown sugar
1 1/2 cups chili sauce
1 1/2 cups red wine vinegar
1 1/2 cups water
3/4 can beer*
3/4 cup fresh lemon juice with zest from the lemon
1/2 cup prepared mustard
1 TBSP. celery seed
4 TBSP Worcestershire Sauce
2 TBSP. Soy Sauce
2 or more cloves garlic, minced
dash of bottled hot pepper sauce
ground black pepper to taste
Put all ingredients into a bowl, whisk well. Cover and refrigerate
For the Beef Brisket
1 beef brisket
1 Tbsp. Wrights Liquid Smoke
Garlic Salt
Place brisket in heavy foil, put 1/2 Tbsp. liquid smoke on one side, sprinkle with garlic salt, and turn over to fat side up and repeat. Cover tightly and place brisket into a baking dish. Place in fridge for 8 to 10 hours. (I put it in overnight)
Remove from fridge, let come down close to room temp. Place in 250° oven for 8 hours.
Remove from oven, let cool until it is safe to handle. Drain meat, and remove all visible fat. Place meat in new foil, and add a good amount of bbq sauce. Wrap tightly, and put in the fridge for 8 hours or overnight.
In the morning, place meat on cutting board, slice for serving, about 1/2 inch thick or to your preference. Add more bbq sauce, wrap tightly, place back into baking dish and place in 350° oven for one hour, uncover meat the last 30 minutes.
This is great served with Rancho Gordo's Christmas Lima Beans and a fresh salad with lots of garden tomatoes, English Cucumbers, fresh parsley and basil with a fresh lemon vinaigrette dressing.
* Be careful with the amount of water and beer. It may be too much liquid for you. The sauce thickens up a bit in the fridge. Add a little of each until you get the desired consistency.
21/2 cups catsup
3/4 cup brown sugar
1 1/2 cups chili sauce
1 1/2 cups red wine vinegar
1 1/2 cups water
3/4 can beer*
3/4 cup fresh lemon juice with zest from the lemon
1/2 cup prepared mustard
1 TBSP. celery seed
4 TBSP Worcestershire Sauce
2 TBSP. Soy Sauce
2 or more cloves garlic, minced
dash of bottled hot pepper sauce
ground black pepper to taste
Put all ingredients into a bowl, whisk well. Cover and refrigerate
For the Beef Brisket
1 beef brisket
1 Tbsp. Wrights Liquid Smoke
Garlic Salt
Place brisket in heavy foil, put 1/2 Tbsp. liquid smoke on one side, sprinkle with garlic salt, and turn over to fat side up and repeat. Cover tightly and place brisket into a baking dish. Place in fridge for 8 to 10 hours. (I put it in overnight)
Remove from fridge, let come down close to room temp. Place in 250° oven for 8 hours.
Remove from oven, let cool until it is safe to handle. Drain meat, and remove all visible fat. Place meat in new foil, and add a good amount of bbq sauce. Wrap tightly, and put in the fridge for 8 hours or overnight.
In the morning, place meat on cutting board, slice for serving, about 1/2 inch thick or to your preference. Add more bbq sauce, wrap tightly, place back into baking dish and place in 350° oven for one hour, uncover meat the last 30 minutes.
This is great served with Rancho Gordo's Christmas Lima Beans and a fresh salad with lots of garden tomatoes, English Cucumbers, fresh parsley and basil with a fresh lemon vinaigrette dressing.
* Be careful with the amount of water and beer. It may be too much liquid for you. The sauce thickens up a bit in the fridge. Add a little of each until you get the desired consistency.