From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.


  • 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


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.

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.

A Crowd

more from beliefnet and our partners
Close Ad