Brisket With Bbq Sauce
Have them try cajohn's trinidad moruga scorpion hot sauce.
Recipe Summary Brisket With Bbq Sauce
After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches. You can increase the liquid smoke to 4 tablespoons for really smoky flavor.
Ingredients | Cajohns Trinidad Bbq Sauce4 pounds lean beef brisket2 tablespoons liquid smoke flavoring1 tablespoon onion salt1 tablespoon garlic salt1 ½ tablespoons brown sugar1 cup ketchup3 tablespoons butter¼ cup water½ teaspoon celery salt1 tablespoon liquid smoke flavoring2 tablespoons Worcestershire sauce1 ½ teaspoons mustard powdersalt and pepper to tasteDirectionsPour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight.Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan.In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling.Pour sauce over meat slices in pan. Cover and bake for 1 more hour.Info | Cajohns Trinidad Bbq Sauceprep: 10 mins cook: 6 hrs additional: 8 hrs total: 14 hrs 10 mins Servings: 10 Yield: 8 to 10
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Cajohns Trinidad Bbq Sauce - Cajohn's trinidad scorpion bbq sauce.
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