Trim fat off brisket. Brush or rub liquid smoke over entire brisket. Sprinkle celery salt, and pepper over entire brisket. Sometimes I add seasoned salt and garlic powder Place in large baking bag. Add all of a can of beer. If you like you can add some onion either fresh or dehydrated. Bake about 3 to 4 hours. I usually start it for about 30 minutes at 325, then reduce the heat to 250 or so for the remaining time. Then remove from oven and cover top of meat with your choice of barbeque sauce. Return to oven for approx 30 min. You can lower the temp some, 200 give or take. When you remove the brisket save the juice in the bag. Slice meat, if possible with an electric knife. Add juice from bag to whatever dish you are serving or storing the meat in.
other tips:
-try to cover the brisket with the liquid smoke without getting it on your hands. The liquid smoke will make you hands smell for days.
-follow the directions of the baking bag.
-a whole brisket takes about 3 to 3.5 hours, a smaller brisket flat may not take quite so long, but it may be better to have it in longer than not enough. Longer at a lower temp is better than shorter at a higher one. Trying to rush it will make it tough.
-once cooked, it will be tender, but it will dry out pretty quickly, so keep some of the juice on it after you have sliced it. You can also cover it with barbeque sauce if you prefer, or mix some juice and sauce and cover it.
-you can cook the brisket, then let it cool in the bag and refrigerate it whole. A day or two later you can slice it while its cold, then reheat in oven or microwave, be careful to keep the juice on it
-if you do a whole brisket, the back part is marbled with a lot of fat and is best if you chop it or run it thru a food processor, then add barbeque sauce and juice and use it for sandwiches.
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