TEXAS BARBECUE BRISKET
From: Roy Haley, WESTCO
Primary category: Entrees
1 TBS onion salt
1 TBS garlic salt
1 TBS black pepper
2 TBS celery seed or celery salt
2 TBS worcestershire sauce
1 TBS liquid smoke
4-6 lb beef brisket
2-3 c barbecue sauce
1 large onion, sliced into thick rings and separated
Primary category: Entrees
Ingredients
1 TBS salt1 TBS onion salt
1 TBS garlic salt
1 TBS black pepper
2 TBS celery seed or celery salt
2 TBS worcestershire sauce
1 TBS liquid smoke
4-6 lb beef brisket
2-3 c barbecue sauce
1 large onion, sliced into thick rings and separated
Procedure
Trim brisket. Mix all marinade ingredients and cover all sides of brisket with paste. Place in foil-lined pan, fat side up, cover tightly and refrigerate overnight, or minimum 4 hours.
Preheat oven to 300° and cook brisket one hour per pound of beef. Remove from oven with one hour left to cook, and drain juices. Cover with barbecue sauce and half the onion rings, then re-cover with foil and return to oven for remaining hour.
Remove from oven and let stand for 10 minutes. Slice brisket across the grain in 3-inch slices. Top brisket with barbecue sauce, or serve on the side.
