Bar-B-Que Beef Brisket
Sue Natoli's oven roasted brisket that is good as any Texas bar-b-que
- 5 pounds Beef Brisket
- 4 tablespoons celery seeds, Ground
- 4 tablespoons onion powder
- 4 tablespoons garlic powder
- 4 tablespoons meat tenderizer
- 3 ounces liquid Barbecue Smoke®
- 2 tablespoons Salt
- 1 tablespoon pepper
- 4 tablespoons Worcestershire sauce
- 3/4 cup Barbecue sauce
- 2 tablespoons flour
- 1/2 cup water
Preparation time 60mins
Cooking time 960mins
Poke brisket liberally with fork to tenderize and open pores for marinade.
Mix celery, onion, and garlic powders together with meat tenderizer.
Rub powders into both sides of the brisket.
Marinate in liquid smoke overnight.
When ready to bake, sprinkle with Worcestershire sauce, salt and pepper on all sides.
Place in large roaster and seal tightly with aluminum foil.Bake at 275° for 5 hours.
Remove from oven and roasting pan resrving juices.
Chill thoroughly then slice to desired thickness.
Place meat back in roaster and cover with barbecue sauce.
Seal with aluminum foil and bake at 275° for an additional 1 1/2 hours.
Remove meat from roaster.
Strain juices to remove any stray seasoning bits and pour into heavy pan and bring to boil.
Combine flour and water mixing thoroughly to eliminate lumps.
Stir flour/water mixture into boiling juices and boil lightly for 3-5 minutes to form sauce.
Serve Beef with sauce on the side.