Author
Susan Lafreniere
Recipe
BBQ Sauce
| Measurements | Ingredients |
|---|---|
| 1/2 Tablespoon | Brown Sugar |
| 1/2 Cup | Catsup |
| 1/4 Cup | Water |
| Dash | Pepper |
| 1/2 Teaspoon | Salt |
| 1 Teaspoon | Celery Salt or Celery Seed |
| 3 Tablespoons | Butter |
| 1/2 Teaspoon | Dry Mustard |
| 2 Tablespoons | Worcestershire |
| 1 Tablespoon | Liquid Smoke |
Instructions
BBQ Sauce
- Combine all in a saucepan, heat slowly, Cool.
Brisket
- Day 1: Baste brisket w/ liquid smoke & salt. Wrap in foil & refrigerate overnight.
- Day 2: Rub brisket w/ onion (dried) & garlic powder. Rewrap in foil & bake at 275° for 10 hours. Refrigerate overnight.
- Day 3: Slice brisket thin. Cover with sauce. Rewrap in foil & bake 325° for 1 hr.
Note
3-5 lb.
