From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Arrange the brisket fat side up on a sheet of heavy-duty foil large enough to enclose the brisket. Place the foil and brisket in a roasting pan. Season the brisket with salt and pepper and rub 1 cup of the sauce over the surface. Pour the liquid smoke over the top and sprinkle with the onion. Seal the foil to enclose the brisket.
Pour 1 to 2 cups of water in the roasting pan. Bake at 250 degrees for 8 hours. Drain the pan drippings from the foil packet and remove all visible fat from the brisket. Rub the remaining 1 cup sauce over the surface of the brisket. Seal the foil and bake for 1 hour longer. Slice as desired.
NOTE: Brisket is great for a crowd since it goes a long way and can sit out for hours. Serve on buns, French bread, or pistolettes along with horseradish, purple onions, and plenty of extra barbecue sauce.
SERVES: A Crowd
- 1 (10-pound or larger) beef brisket with fat
- Salt and pepper to taste
- 2 cups dark sweet-and-sour sauce
- 1 bottle liquid smoke
- 1 onion, chopped or sliced
TO PREPARE:
Arrange the brisket fat side up on a sheet of heavy-duty foil large enough to enclose the brisket. Place the foil and brisket in a roasting pan. Season the brisket with salt and pepper and rub 1 cup of the sauce over the surface. Pour the liquid smoke over the top and sprinkle with the onion. Seal the foil to enclose the brisket.
Pour 1 to 2 cups of water in the roasting pan. Bake at 250 degrees for 8 hours. Drain the pan drippings from the foil packet and remove all visible fat from the brisket. Rub the remaining 1 cup sauce over the surface of the brisket. Seal the foil and bake for 1 hour longer. Slice as desired.
NOTE: Brisket is great for a crowd since it goes a long way and can sit out for hours. Serve on buns, French bread, or pistolettes along with horseradish, purple onions, and plenty of extra barbecue sauce.
SERVES: A Crowd
