By Suzi Hogan
Do you need a quick and easy recipe for Super Bowl Sunday? I have just the one for easy sliders.
My mother never bought briskets because she thought they were less desirable cuts of meat until a friend served her brisket with this easy recipe and she fell in love with it.
If I have a large brisket, I’ll smoke it, but if I have a smaller one, this is my favorite and I can cook it in the oven or the slow cooker. I like to use the same flavor of Liquid Smoke and barbecue sauce such as mesquite, hickory, etc., but it works fine with whatever you have, too. Enjoy!
Mary’s Easy Brisket
5-6 lb. Brisket
1 bottle of Liquid Smoke
1 cup of your favorite barbecue sauce
Middle of the day before: Sprinkle a 5 to 6 lb. brisket (on only one side) with unseasoned tenderizer, celery salt, garlic salt and onion salt. Pour 1 regular-sized bottle of Liquid Smoke over the brisket and it is ready to marinate overnight.
Note: Mary and my mom always left the brisket (covered) out on the counter to marinate until the next morning. If this is too much for you, you can hide it in the microwave overnight or refrigerate.
Oven Method: The next day cook at 275 degrees for 5 hours covered. Add 4 tablespoons Worcestershire sauce to 1 cup of your favorite barbeque sauce. Mix and pour over brisket. Do not drain. Cook 1 hour uncovered at 275 degrees.
Slow Cooker Method: The next day cook on low 8 to 10 hours, or until tender. During the last hour, pour the barbeque sauce mixed with Worcestershire sauce (see above) over brisket.
Suzi Hogan is a Mansfield resident, wife, mom and Mimi to seven grandchildren. She has written cooking columns for several newspapers. If you have a recipe to share or one to request, please email me at firstname.lastname@example.org.
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