Savory Brisket
| Savory Brisket | Print |
Recipe By: Alice Morrow
Ingredients
- 6-8 lb. whole boneless brisket, with fat trimmed
- Salt, red/black pepper, garlic powder, dry mustard, paprika
- Alice’s World Famous BBQ Sauce—see recipe
- 2 T. liquid smoke
- 1-2 large Vidalia onions, thinly sliced
- 1 c. sour cream
- 2-3 T. horseradish sauce
Instructions
- Trim your brisket or have butcher do it. Sometimes you can buy them already trimmed and put in a mesh/string stocking.
- Take a large pan and lay out heavy duty foil. Have enough foil that will fold over and cover the brisket.
- Make the recipe for Alice’s World Famous BBQ Sauce.
- Mix together equal parts of salt, red/black pepper, garlic powder, dry mustard and paprika. About 2 t. of each.
- Rub all over the brisket.
- Lay the brisket in pan on the foil.
- Mix about 16 oz. of BBQ sauce with the liquid smoke.
- Pour enough BBQ sauce or your favorite sauce over the brisket.
- Fold the foil over and make sure it is tightly covered.
- Place in refrigerator over night.
- Place in 325 oven for 4 hours.
- You can pull foil back for another 30 minutes if you want more of a crispy top.
- Let brisket sit for about 10 minutes. Slice in thin slices across the grain. Spoon sauce over the meat.
- Mix the sour cream and horseradish sauce with some of the BBQ sauce. Mix well.
- Serve with the meat.
Notes
*****Great for sandwiches when you have leftovers.
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