THREE DAY BRISKET

Three Day Brisket image

Provided by Raven Higheagle @ravenhigheagle

Categories Beef

Number Of Ingredients 18

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FIRST DAY
1 large brisket
2 tablespoon(s) liquid smoke flavoring
1 tablespoon(s) salt
SECOND DAY
1 tablespoon(s) onion powder
1 tablespoon(s) garlic powder
THIRD DAY-- SAUCE
1 1/2 tablespoon(s) brown sugar
1/2 cup(s) ketchup
1/4 cup(s) water
1 tablespoon(s) celery powder
1 teaspoon(s) salt
3 tablespoon(s) butter
1/2 teaspoon(s) dry mustard
2 tablespoon(s) lea and perrins worcestershire sauce
1 dash(es) pepper
1 tablespoon(s) liquid smoke flavoring

Steps:

FIRST DAY: Baste uncooked brisket with Liquid Smoke and salt. Wrap in foil and refrigerate for 24 hours
SECOND DAY: Preheat oven to 300 degrees, Rub brisket with onion powder and garlic powder. Rewrap in foil and bake for 5 hours. Cool completely. Return to refrigerator overnight.
THIRD DAY: Pre heat the oven to 350 degrees and slice the brisket. Make the sauce. SAUCE: Combine all the sauce ingredients in a saucepan. Cook until well blended. Then pour over sliced brisket. Rewrap the brisket in foil and bake for 1 hour.