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The only brisket recipe I use. Found in 1st UMC, Abilene, Texas Centennial Cookbook submitted by Jeany Coughran. I altered it from garlic salt to garlic powder & omitted the MSG - I never use it. Cooking time includes time of marinating the meat & actual cook time.
- Mix ingredients & pour over meat, which has been put in a 9x13-inch Pyrex baking dish. Cover with foil & refrigerate for 24 hours. Cook in 250°F oven for 5-6 hours or until fork tender.
- Slice thin slices against the grain to serve.
- Pour some pan broth over meat to serve.