Whether it’s a birthday party, a family reunion or even feeding some of our farmhands (who have healthy appetites), brisket is my go-to. It does require some “low and slow” roasting time, but it’s totally worth the wait.Makes 8-10 servings
- 5-6 pounds beef brisket
- 1 tablespoon liquid smoke Add 1 tablespoon per pound of brisket
- 1 onion, chopped
- 2 teaspoons garlic salt
- 1-2 teaspoon salt
- 1/3 cup Worcestershire sauce
- 1 bottle BBQ sauce 12-18 ounces
Place brisket in a large shallow dish or extra-large, heavy-duty zippable plastic bag; pour liquid smoke over brisket. Sprinkle evenly with onion, garlic salt and salt. Cover or seal, and chill 8 hours, turning occasionally.
Remove brisket and place on a large piece of heavy-duty aluminum foil, discarding liquid smoke mixture. Pour Worcestershire sauce evenly over brisket and fold foil to seal; place wrapped brisket in a roasting pan.
Bake at 275 degrees for 6-7 hours. Unfold foil; pour barbecue sauce evenly over brisket. Bake 1 more hour, uncovered. Slice or shred and serve with your favorite picnic sides. (The Bolenders like mac-n-cheese and baked beans.)
Recipe courtesy of Aubrey Bolender, Brown County.