BBQ Brisket

Old family recipes have reached their ripe old ages by being consistently enjoyed by all who partake. Enter: my family's BBQ Brisket recipe. Now I don't know the specifics on the legacy of this recipe and who passed it on to whom, I just know I got it from my mom and I've never had anyone say they didn't like it. This is a great recipe for parties because it feeds a ton of people and it's a fantastic summer meal when paired with potatoes and salad and garlic toast. That said, there are some drawbacks to this recipe:

      1. Finding a brisket that is not 15lbs is getting harder and harder to do. I have taken to buying a couple packs at a time when I actually see them in stores (instead of harassing Jose at the WinCo meat department every day asking if he's had any delivered. Yes, I'll admit I did that). I just double bag them and freeze them till I want to make the yummy goodness that is BBQ Brisket.

    2. This is a time intensive, if not labor intensive, meal. You have to plan ahead. This isn't some meal you can just come home from work and be like, "oh I think I'll make brisket for dinner tonight." Dinner might end up being after midnight and we all know how grumpy the menfolk can get if not fed on time.

 That said, if you plan ahead then this can be an awesome family dinner with plenty of leftovers for the rest of the week. You ready to have your taste buds sing? Here we go:

• 6-7 lb brisket (flat end, if possible), leave fat on till cooked
• 4 Tbsp liquid smoke
• seasoned salt
• onion powder
• garlic powder

Rub liquid smoke into brisket. Salt heavily with seasoned salt, onion powder and garlic powder. Wrap in heavy duty foil (or double regular) and place in baking pan, fat side up. Refrigerate overnight. Bake at 250 degrees for 6 hours. Cool. Pour off juices, remove fat and slice.

BBQ Sauce - store refrigerated

• 1/2 cup water
• 1 Tbsp dry mustard
• 1 3/4 cup ketchup (14 oz)
• 3 Tbsp brown sugar
• 2 tsp seasoned salt
• 4 Tbsp Worchestershire sauce
• 2 Tbsp liquid smoke
• 6 Tbsp margarine

Heat until ingredients are mixed.

NOTES: This recipe works on a smaller scale too. I've purchased two smaller briskets before, wrapped them both in the same foil pouch to cook and it's worked just fine. Keep an eye on the timer. I usually check it after 4 hours if it's a smaller brisket. The meat should sort of fall apart in strings. It's perfect for sandwiches or even just eating plain. Smother it in the BBQ sauce before serving and if you are going to freeze the leftovers, just drench it so it doesn't get dried out.

Serves: 6-8
Prep Time: 15 min
Total Time: 6 hrs, 15 min

Recipe from my mom