Merrin's Beef Brisket
From Merrin Brown, who made it for the Super Bowl, 2006,
and it made me break my diet.
Ingredients
- 9-10 Pounds Beef Brisket.
- 4 T Liquid Smoke
- 4 t Kitchen Bouquet
- 1 T Accent
- 1 t garlic salt
- 2 t Lawry's Seasoned salt
- 4 t McCormick's Lemon and Papper Seasoning
- 2 t tenderizer
- 1 t crushed red peppers
- 2 t black pepper
Directions
Rinse the blood off the brisket and dry it with paper towels. Trim
offf some or as much of the fat as you'd like. Line a large deep
pan with heavy duty aluminum foil that has been doubled.
Mix 2T of the liquid smoke and 2t of the Kitchen Bouquet and pour this
on the foil in the bottom of the pan. Place the brisket on the foil
with the side having the most fat facing up.
Mix all the dry seasonings, then add the rest of the liquid smoke
and kitchen bouquet to make a thin paste. Smear this
all over the top of the brisket. Cover the pan with heavy-duty
foil and crimp the edges over the edge of the pan all around.
Bake at 300 for 5 to 6 hours. It may take longer to make
it tender. Merrin cooks hers over night while they are sleeping
at around 180 degrees. I might have to ask her about that....