Recipe by MilanzMom
I'm formerly from Kansas City and they are the KINGS OF BRISKET! This is a great recipe. [I have used this recipe and I'm not positive on the servings; it depends how hungry your crowd is! I am guessing at 4-6]
Top Review by Elisa72
Wow, I can't believe I never reviewed this recipe! I've been making this for a couple of years now and it's a family favorite! My husband, who is from KC, says the only difference between this and authentic KC briskets is the meat itself! I guess you just can't get the same beef here in CA.
- 1 (5 lb) beef brisket
- 1 tablespoon meat tenderizer (optional)
- 2 -4 tablespoons liquid smoke
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 teaspoon celery salt
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 1⁄2 teaspoon nutmeg
- 1 teaspoon paprika
- 1⁄4 cup brown sugar
- Worcestershire sauce, to taste
Directions See How It's Made
- The night before cooking, sprinkle brisket with tenderizer, Liquid Smoke, salt, pepper, celery salt, onion salt and garlic salt. Wrap in aluminum foil and refrigerate overnight.
- The next day add nutmeg, paprika, brown sugar and Worcestershire. Wrap well with aluminum foil — this is important. Cook 5 hours at 275 degrees F.
- Slice thin on the diagonal. Serve with homemade barbecue sauce and buns.