More Great Recipes: Jewish

BARBEQUED BEEF BRISKET FROM THE SMOKER


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Serves | Prep Time | Cook Time

Ingredients

* 4 lb Beef brisket
* 1/2 c Barbecue sauce
* 1/4 c Worcestershire sauce
* 1 t Liquid smoke
* 1 t Garlic powder
* 1 t Onion powder
* 1 t Fresh cracked black pepper
* 1/2 t Celery salt


Trim fat off brisket. Combine barbecue sauce, Worcestershire sauce and liquid smoke. Place brisket on center of a large piece of tin foil. Pour barbecue sauce mixture over both sides of brisket. Combine remaining ingredients and sprinkle over both sides; wrap brisket tightly with two more sheets of tin foil, turning the wrap 90 degrees after each wrapping. This will help keep the juices from seeping out. Refrigerate overnight turning over at least once. Remove from refrigerator at least 2 hours before smoking. Smoke for 5 hours.


Pairs Well With


Notes

Melody: Can't wait to try this recipe. We will be picking up the meat from 1 of our Black Angus steers the end of this month. Will let you know what my family has to say. Sounds yummy. nubbins1

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