Barbecued Brisket of Beef

4-8 pound brisket, lay in a heavy roasting pan with fat side up, . Sprinkle with Smoked Sea Salt and freshly ground pepper (medium amount).

Roast at 275° for 4-5 hours, covered. Slice off fat, and then cool. Slice like a flank steak (against the grain) and layer in a shallow pan. If time permits, refrigerate overnight. It is easier to slice when cold.

Salt lightly again with Smoked Sea Salt. Pour sauce over sliced meat, heat covered 1 hour at 275°,
(if refrigerated, 1 1/2 hours).

Freezes well.

Serves 10-12 servings.

Sauce: Adjust the quantity by the amount of meat.
14 oz. Catsup 2-3 teaspoon celery seed
3/4/ c. brown sugar dash tabasco
3/4 cup water 3/4 cup chili sauce
1/4 cup A-1 Steak Sauce 1/2 cup wine vinegar
2 Tablespoon Worcestershire Sauce 1/2 cup lemon juice
1/4 cup prepared mustard 1 Tablespoon Soy Sauce
1 clove garlic, minced Pepper
Combine all ingredients and simmer 30 minutes.
Pour over sliced brisket.

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