Beef Brisket

Lindsay Moore

8-10 lbs brisket, trimmed of excess fat
minced garlic or garlic powder
Worcestershire sauce
1/4 c liquid smoke (Wright's mesquite flavor if you can find it)
salt and pepper

Line jelly roll pan with foil, extending on both ends several inches. Sprinkle meat on both sides with dry seasonings, then sprinkle both sides with Worcestershire sauce and liquid smoke. (In terms of quantity, you really just need to season it as would any other piece of meat and use about half the small bottle of liquid smoke.) Put foil on top and seal very tightly by rolling up foil. Cook 8-10 hours at 200 degrees.

BBQ Sauce for Beef Brisket
(I double this recipe because I like to have it for leftovers.)

1 cup Bullseye BBQ sauce
1 cup ketchup
1/4 cup brown sugar
Mix together in sauce pan, just until sugar is completely dissolved.

When meat is done, scrape off any remaining fat, cut 1/4" slices opposite the grain, and put in large baking pan. Pour juices from jelly roll pan over meat and cover with a little sauce to moisten. Can be served right away or warmed up in the oven prior to serving. Serve with sauce.