Barbecue Beef Brisket

M. Joan's Note:

Many years ago, I found this recipe in a local ladies recipe booklet called, "Cornsilk." I have often used it to take to friends and family so they can reheat it and serve when needed. It freezes well, too. I try to use a brisket but does well with a boneless beef roast or bottom round roast. Serve with hamburger buns.

• Total Time: 4 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 12

• 4 -5 lbs beef brisket
• 1 teaspoon salt and pepper (to taste)
• 3 (8 ounce) cans tomato sauce
• ½ cup water
• ½ cup onion , chopped
• 1 -2 garlic clove , minced
• ¼ cup red wine vinegar
• 3 tablespoons Worcestershire sauce
• 1⁄3; cup brown sugar
• 2 tablespoons honey
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 small lemon , thinly sliced
• 1 dash liquid smoke

Directions:

1. Sprinkle roast with salt and pepper.
2. Roast in a covered roaster at 325 degrees for 3 to 4 hours or until tender; cool and refrigerate a short while for easier slicing.
3. Mix remaining ingredients together except for the lemon.
4. Cut off excess fat on roast and slice meat thinly. Cut across the grain.
5. Place layers of meat in a 9 by 12 casserole dish and top each layer with sauce. I usually get 2 layers of meat with a 5 pound brisket.
6. Put thinly sliced lemon over the top layer, cover and bake at 350 degrees for 1 hour or until heated through.
7. Remove lemon slices before serving.
8. This freezes well; thaw overnight and then reheat. I remove lemon slices before freezing.

Reviews

[Bonnie G #2]

This was sooooo good, we followed the recipe exactly except for the step w/the oven. DH put the whole thing on the smoker, kept basting w/the sauce and when finished brought it in, sliced and served w/sauce on the side. YUM!! Had company and everyone raved. Just the right combination of sweet and tangy and the meat was perfect. Thanks M. Joan for a great recipe we'll be making again and again. Made for PAC Spring 08