Cheryl’s BBQ Brisket

Ever since this recipe was sent in to us I have been wanting to try it. This recipe comes from an expert as this is from a farmer/cow-calf operator who typically prepares this with homegrown beef.  Here are Cheryl’s tips for buying this cut of meat from the store and how to best prepare BBQ brisket.

cherylsbbqbrisket1“Buy a good size brisket, one that will fit in a 9×13 pan or larger as there is a lot of shrinkage. Get the one that is really trimmed well as while the other cuts may be less expensive the savings is not there for the time and trouble needed to trim the fat yourself.  If the brisket is larger than what will fit in a 9×13 pan then it is best to double the ingredients so there is plenty of seasoning.”

We hope you enjoy Cheryl’s BBQ Brisket!

Trim fat from brisket. Place in glass pan about the same size as the meat. Sprinkle with…..
1 teaspoon onion salt
1 teaspoon celery salt
1 teaspoon garlic salt
1/4 cup liquid smoke
over meat. Cover with plastic wrap and refrigerate over night. Preheat oven to 275 degrees. Remove plastic wrap and sprinkle meat with…..
salt and pepper
along with…..
3 Tablespoons Worcestershire sauce
Cover tightly with foil. Bake at 275 degrees for 5 hours. Cool and slice thinly across the grain. Serve with…..
BBQ Sauce

You may also like…..

BBQ Pork and Baked Beans

BBQ Pork and Baked Beans

Suzanne's Crockpot Roast

Suzanne’s Crockpot Roast

Classic French Dip

Classic French Dip

Print Friendly, PDF & Email

Leave a Reply