The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
Barbecued Brisket Recipe
* 1 – 10 ounce bottle soy sauce
*
1 tablespoon liquid smoke, optional
*
2 teaspoons pepper
*
2 teaspoons Worcestershire sauce
*
1 teaspoon garlic salt
*
1 teaspoon onion salt
*
1 teaspoon celery salt
*
1 fresh beef brisket (about 5 pounds)
BARBECUE SAUCE:
* 1 – 14 ounce bottle ketchup
*
1 to 2 tablespoons sugar
*
1 tablespoon cider vinegar
*
1 1/2 teaspoons prepared mustard
*
1 teaspoon Worcestershire sauce
*
1 teaspoon soy sauce
In a large resealable plastic bag, combine the first seven ingredients. Add the brisket.
Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade.
Place brisket on a large sheet of heavy duty foil; seal tightly.
Place in a 15 inch by 10 inch baking pan coated with nonstick cooking spray.
Bake at 325° for 4 hours or until meat is tender.
Remove brisket; let stand for 20 minutes.
Thinly slice meat across the grain. Place in an ungreased 13 inch by 9 inch by 2 inch baking dish.
Combine sauce ingredients; pour over meat.
Cover and bake for 1 hour or until heated through.
Brisket may be frozen for up to 3 months.
