Serves: 8
Total Calories: 561
1. Brush brisket with liquid smoke. Rub salt into meat. Place in a shallow baking dish cover with foil and refrigerate 24 hours. Remove from refrigerator and bring to room temperature. Sprinkle with onion and garlic powders. Cover tightly with foil and bake in a preheated 300° F oven for 4 hours. Cool and refrigerate 24 hours. To serve, remove from juice and slice thinly. Serve cold, heat and serve with juice, or prepare the following sauce.
Sauce:
*Melt butter blend in sugar and mustard. Add Worcestershire sauce, celery seed, and tomato-vegetable juice. Simmer 15 minutes. Serve with brisket.
Note: Freezes well.
This Barbecue Brisket recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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