BAR-B-QUE BEEF BRISKET
Thanks to cooking this low and slow, the meat was so tender it shredded in a snap. Before I even tasted a bite, I knew it was going to be good from the aroma coming from my oven. This BBQ sauce is amazing too. It may become a staple in my fridge. All the flavors work so well together in this dish. Great for a cookout,...
Provided by Suzanne Larsen
Categories Beef
Time 5h
Number Of Ingredients 22
Steps:
- 1. MARINATE THE BEEF BRISKET: In a pan large enough to hold the entire brisket, add the liquid smoke, vinegar, onion, and celery seed. Mix well.
- 2. Place the brisket in the pan and cover with enough water to cover HALF the brisket.
- 3. Cover the pan with aluminum foil, stick it in the refrigerator, and keep it there for 24 hours.
- 4. The next day, preheat the oven to 275 degrees F.
- 5. Remove the brisket from the refrigerator, and drain the liquid.
- 6. Place a baking rack inside a dish large enough to hold the brisket and bake for FIVE hours.
- 7. Remove the brisket from the oven and trim off the excess fat.
- 8. MAKE THE BBQ SAUCE: Place all the ingredients in a large saucepan.
- 9. Turn on the stovetop to medium heat and cook the sauce for 30 minutes.
- 10. FINIISHING THE BRISKET: Slice the beef brisket into thin slices and cover it with the BBQ sauce.
- 11. If the brisket is very tender, shred the meat instead of slicing it and use it for sandwiches. Top off your sandwich with coleslaw, dill pickles, onion rings, or potato chips... or add them all!
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