Created by: Kittencal
Created on November 8, 2011
Chuck Wagon Barbecue Beef Brisket
"This is a recipe I have made on many occasions, this brisket is company-worthy, be prepared to receive rave reviews all around when you serve it. Plan ahead there is a 24 hour refrigeration time"
- 2 (14.5 ounce cans low-sodium beef broth
- 1 cup low-sodium soy sauce
- 1/4 cup lemon juice
- 6-8 garlic cloves, coarsely chopped
- 2 teaspoons liquid smoke seasoning
- 1 beef brisket ( about 7-8 pounds)
- 1 medium onion, thinly sliced or chopped
- Fresh ground black pepper
What You Will Need
No special items needed.
Place the brisket in a greased roasting pan fat side up; stir together first 5 ingredients, then pour over brisket, sprinkle onion slices on top, then cover tightly with foil, and refrigerate 24-48 hours.
When ready to cook the brisket, unwrap and season with black pepper (use lots!) return the foil over the roast; preheat oven to 323 degrees F, cook brisket covered for 4 to 4 1/2 hours or until fork-tender; remove the foil then transfer to a cutting board.
Using a serrated or very sharp slicing knife (I use my electric knife) slice brisket across the grain into thin slices; transfer to a serving platter, then cover with foil and place in a preheated 150 degree oven to keep warm while preparing the sauce.
Pour pan drippings through a wire-mesh strainer, then place into a large bowl; allow the fat to rise to the top (this should take about 15 minutes) then spoon off and discard -- serve brisket with drippings.
- Serving Size: 1 (45.8 g)
- Calories 51.7
- Total Fat - 1.9 g
- Saturated Fat - 0.7 g
- Cholesterol - 4.7 mg
- Sodium - 27.6 mg
- Total Carbohydrate - 8.5 g
- Dietary Fiber - 0.3 g
- Sugars - 2.6 g
- Protein - 1.8 g
- Calcium - 13.5 mg
- Iron - 0.4 mg
- Vitamin C - 6.8 mg
- Thiamin - 0 mg