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Ingredients
- 5 lb brisket garlic pwdr onion pwdr celery salt
- 3 ounce bottled liquid smoke oven cooking bag
- 1 c. meat juice from cooked brisket
- 1 c. ketchup
- 1/2 c. chili sauce (heinz)
- 1/4 c. red wine vinegar
- 2 Tbsp. lemon juice
- 1 Tbsp. worchestershire sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. yellow mustard
- 1 tsp chopped garlic
- 1/2 c. brown sugar
Directions
- 1.Clean fat off brisket. Sprinkle on both sides with onion and garlic pwdr and celery salt. Put in cooking bag and sprinkle both sides with 3 ounces liquid smoke. Seal bag and chill for at least 24 hrs, turning several times to marinate well.
- 2.Line a baking pan with foil. Put bag in pan and cut holes in bag as per manufacturer's instruction. 3.Preheat oven to 275 degrees and cook for 5 hrs without "looking in." When finished, let cold at least 15 min before slicing thinly with an electric knife.
- Serve topped with BBQ sauce.
- Barbecue Sauce: Mix all ingredients together and bring to simmer, turn off and cold slightly.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 941g | |
| Calories 871 | |
| Calories from Fat 22 | 3% |
| Total Fat 2.55g | 3% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4675mg | 195% |
| Potassium 1733mg | 50% |
| Total Carbs 215.45g | 57% |
| Dietary Fiber 2.7g | 9% |
| Sugars 200.31g | 134% |
| Protein 8.65g | 14% |
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