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Recipe by: sjaak
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See below ingredients and instructions of the recipe
--------------------------1ST DAY-------------------------------
6 lb (to 8 lbs.) brisket
4 tb Liquid Smoke
Tenderizer
--------------------------2ND DAY-------------------------------
4 tb Brown sugar
1 ts Celery salt
1 ts Onion salt
1 ts Garlic salt
1 ts Paprika
1 ts Nutmeg
---------------------------SAUCE--------------------------------
1/2 c Barbecue sauce; prepared
1 c Brisket juice
~- 1st Day -- Sprinkle brisket with tenderizer and Liquid Smoke. Wrap
tightly in heavy foil and refrigerate overnight.
~- 2nd Day -- Mix ingredients together and sprinkle over brisket.
Rewrap tightly and bake 1 hour at 300 degrees F. Loosen foil and bake
at 200 degrees F. for 5 to 6 hours. Pour off brisket juice and
refrigerate; reserve juice.
~- 3rd Day -- Slice brisket very thin and pour sauce over. Heat in
moderate oven until hot.
~- Sauce -- Mix together.
This makes a quick and easy meat for Sunday dinner because your work
is done ahead of time. Recipe by Wilma Stark, Canton, Texas -- The
Second Typically Texas Cookbook -- 1989 --
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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