Serves: 5
Total Calories: 10
Sprinkle brisket with meat tenderizer; cover with liquid smoke. Refrigerate overnight, covered with foil. Next day, sprinkle brisket with mixture of remaining ingredients. Cover tightly with foil, bake 2 hours at 300°. Loosen foil, bake 5 hours more at 200°. Remove meat from pan; set aside 1 hour before slicing. Strain any grease from pan juices (or chill in deep freeze for easy removal). Slice brisket very thin across grain. Serve with hot degreased liquid or barbecue sauce of your choice.
This Texas Brisket recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
