Recipe by Mareesme
My aunt Bernice, an excellent cook, made this brisket long before outdoor grilling and smoking became the common thing to do with briskets. It always was a must for her to bring this to family parties, and the tradition is now carried on by her children, grandchildren, and the neice who loved her so much. Cooking time does not include chilling overnight in refrigerator.
Top Review by GaylaV
I submitted a review yesterday but it seems to be lost (I likely did something wrong, like click the wrong button!! This is a wonderful recipe, smells so good and tastes great (I snuck a taste yesterday before the put it in the fridge part). The meat is wonderfully tender and the sauce is yummy. I was not familiar with using liquid smoke so I only used 1 tsp. and it seems to be enough. Otherwis I followed the recipe exactly. I think this would be a great sauce for burgers as well, especially for those times when you need to cook a large quantity. They could sit and keep warm in this sauce and just get better and better. I am looking forward to dinner. Thanks for a yummy and easy recipe.
- 6 lbs beef brisket, flat cut
- 2 cups catsup
- 2 teaspoons salt
- 4 cups water
- 4 dashes Tabasco sauce
- 2⁄3 cup Worcestershire sauce
- 2 teaspoons chili powder
- 2 teaspoons liquid smoke
- 2 onions, chopped
Directions See How It's Made
- Preheat oven to 350 dg. and place brisket fat side up in baking pan. (If using 2 briskets, bake side by side.) Bake uncovered for 2 hours.
- Mix sauce ingredients and simmer a few minutes in saucepan, stirring until well-blended.
- Pour sauce over brisket, cover and cook 2 more hours.
- Remove from oven and remove meat from sauce. Reserve sauce and refrigerate both overnight. The next day, slice brisket thinly, place in a flat baking pan and cover with sauce.
- Place in 350 dg. oven and bake covered until heated thoroughly and tender, which usually takes about 30-45 minutes.
- Serve warm on round sandwich buns with pickles, cole slaw, a fruit salad and dessert of choice.