Brisket-that-Ain’t-from-Texas-But-Still-Tastes-Pretty-Good

This brisket is almost as tasty as anything you stay up all night smoking.

Trim the fat from a five-pound slab of beef brisket. Put the brisket in a large dish and poor a bottle of liquid smoke over it. Add additional flavors with a chopped medium onion, salt, pepper, garlic or onion powder (or both), soy sauce, Worcestershire sauce, hot sauce--whatever!

Cover and refrigerate overnight. If you remember, turn it every so often so that both sides get a chance to sop up the liquid smoke and other flavors. (You can also do this with a large, heavy-duty plastic bag.)

The next day, remove the brisket from the marinade and rub it down with your favorite meat rub, some brown sugar, some more hot sauce or Worcestershire sauce, or whatever else tickles your fancy. Discard the marinade.

Wrap the meat tightly in aluminum foil, making sure it is well sealed. Place in a baking dish or roasting pan and cook in a slow oven (275 degrees) or over a charcoal fire for 5 or 6 hours. Unwrap, pour a bottle of good BBQ sauce over the top, and let the baby bake, uncovered, for another hour.

This comes out sweet, tender, and delicious. You can also cook a pork shoulder, “picnic ham” or Boston butt exactly the same way and you’ll be pleased with the results.

Got a great brisket recipe? Share it here.

See also:

• Beer Can Chicken
• Bratwurst
• Charcoal-Roasted Ham
• Charcoal-Roasted Turkey
• Classic Side Dishes
• Fish & Seafood
• Grilled Vegetables
• Perfect BBQ Chicken
• Pork Ribs
• The Perfect Burger
• The Perfect Steak