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3 day brisket recipe

Discussion in 'Beef' started by cb2, Jul 10, 2006.

  1. cb2

    cb2 Newbie


    3T brown sugar
    1C ketchup
    1/2C water
    2tsp celery seed
    6T oleo
    4T Worcestershire sauce
    3tsp ground mustard
    2T liquid smoke
    1tsp salt
    pepper to taste
    Cook until blended

    First day: Baste the unbaked brisket well with 2T liquid smoke and 1tsp salt. Wrap in heavy foil and keep in fridge overnight. (I used a 10# slab and left all fat on)
    Second day: Cover with 1tsp onion salt and 1tsp garlic salt. Wrap and bake @ 300 degrees for five hours. Let cool and keep in fridge overnight.
    Third day: Slice thin, cover with sauce. Wrap in foil and bake @ 325 until well heated about an hour.

    One of you will surely give me a spin on this one :) and how to improve.

  2. reflect

    reflect Meat Mopper OTBS Member

    Hi Crystal,

    Liquid smoke? Baking a brisket? 5 hours?

    I mean this with all due respect but this is a smoking forum. Take a peak in the beef forum at the different threads on how to smoke a brisket.

    I hope I did not come off as harsh as it was/is not my intenet.

    Take care,

  3. oillogger

    oillogger Meat Mopper OTBS Member

    Lets not all go rush out and sell our smokers. :D
  4. icemn62

    icemn62 Smoking Fanatic OTBS Member

    I think this is an "old family" recipe. We should be able to make suggestions as the changes so that a great smoke session can be had. for started you will not need liquid smoke, you will use the real thing.

    I must be brain cramping, but what is oleo?

    Don't fret, once you smoke youir first brisket, you will NEVER go out for beef again. I wish I had some free time, so I could enjoy the pleasure of some good smoked beef.
  5. Oleo is Margarine
  6. cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Hi Crystal,

    I think your recipe could be adapted very well to the smoker. If you want the liquid smoke, keep it. That's what's great about cooking, you can do it your own way.

    Just marinade it like you want and smoke for about 8 hours at 225-250 and then finish like you did the baked one.

    Probably won't want the liquid smoke after the first try. Recipe for the sauce sounds pretty good though.