Delicious, lip-smacking goodness! Be sure to drizzle the sauce that renders while cooking over the sliced meat when serving. It is a must!
In a large Dutch oven, place brisket, sprinkle with spices and coat generously with liquid smoke. Be sure to reserve 3 teaspoons of the liquid smoke for the sauce that will be made the next day. Cover with foil and refrigerate overnight.
The next day, preheat oven to 250ºF.
In a saucepan, bring ketchup, vinegar, sugar, the reserved 3 teaspoons liquid smoke and Worcestershire sauce to a boil and simmer until sugar is dissolved.
Pour out the liquid smoke in the Dutch oven from the night before and discard. Generously coat brisket with the barbecue sauce made above. Cover and bake for five hours. Slice and serve.
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
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