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Recipe of the Day:
Faux BBQ Brisket
Submitted by: Nemesis

Nemesis says: "We have always enjoyed brisket, but I have never mastered preparing one on the grill and don't have a smoker. This recipe gives you a delicious tender brisket with minimal effort."

3 to 4 lb. brisket, trimmed
2 Tblsp Colgin brand liquid smoke
2 Tblsp Worcestershire sauce
1 tsp garlic salt
1 tsp. onion salt
2 tsp. celery seed
1 to 2 tsp. pepper
A bottle of your favorite BBQ sauce

Place brisket in glass baking dish.

Mix all other ingredients, except BBQ sauce, in bowl and marinate the brisket.
Cover with aluminum foil and refrigerate over night.
In morning, bake covered at least 5 hours at 250 degrees.
Remove from oven and place back in refrigerator for several hours, enough time to cause fat to form in a waxy layer in pan, usually overnight.
Remove meat from pan and set aside to carve.
Cut the brisket into thin slices across the grain, keeping it in basically the same shape it was before slicing.
Remove all the layer of white waxy fat from the pan and discard.
Pour liquid remaining in pan into a bowl (I usually only save about 2 cups of the liquid)
Add 1 to 2 cups of BBQ sauce to liquid and stir.
Place sliced brisket back in pan, trying to keep it together in a "loaf"
Pour about half the BBQ sauce mixture over the meat, cover again with the foil and heat in a slow oven about an hour; until hot.

Serve with remaining BBQ sauce mix on the side, as well as straight BBQ sauce.
Good with potato salad, BBQ beans, sliced fresh onion, and jalapenos.

I prefer to use dried garlic and dried onion rather than the salts.
I use the course ground black pepper in the marinade, and also add quite a bit of cayenne. Some of the pre-mixed Cajun spices are good.
Experiment with the marinade ingredients to suit your taste.
I also add an extra Tblsp of the liquid smoke and Worcestershire;
I like to have a lot of the marinade.
Use ONLY the Colgin brand liquid smoke.

One final tip: the last time I prepared this, when I took it out of the oven I drained all the juice from the dish into bowl. Then put the brisket and the bowl with the juice in the fridge. Next morning, all the fat had solidified in the bowl, making its removal simpler.

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