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~- 1st Day -- Sprinkle brisket with tenderizer and Liquid Smoke. Wrap
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tightly in heavy foil and refrigerate overnight.
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~- 2nd Day -- Mix ingredients together and sprinkle over brisket.
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Rewrap tightly and bake 1 hour at 300 degrees F. Loosen foil and bake
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at 200 degrees F. for 5 to 6 hours. Pour off brisket juice and
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refrigerate; reserve juice.
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~- 3rd Day -- Slice brisket very thin and pour sauce over. Heat in
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moderate oven until hot.
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~- Sauce -- Mix together.
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This makes a quick and easy meat for Sunday dinner because your work
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is done ahead of time. Recipe by Wilma Stark, Canton, Texas -- The
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Second Typically Texas Cookbook -- 1989 --
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