This is my Recipe for Brisket- Easy to do and plenty for later. One of the best ways to save both time and money is to cook once and save half for another day. Bar b que brisket is a meal which can be first a meal with rolls, salad and vegetables and later be sandwiches or a topping on baked potatoes. Take the time to cook the brisket slowly and it will tenderize while it is cooking.
When you buy a Brisket look for the larger end of the Brisket. First, find a whole brisket so you will know what it looks like. Typically, a butcher will trim some of the fat off a whole brisket and then cut in half. Both ends are good but you will have more meat on the larger end.
- ½ Brisket
- ½ bottle liquid smoke
- ½ cup Worcestershire Sauce
- Spray a pan large enough for the Brisket you have bought with no-stick spray.
- Make sure the pan is at least 2 inches deep as the Brisket will give off liquids.
- Place Brisket in the pan.
- Pour the liquid smoke and the worcestershire sauce over the meat.
- Do not salt and pepper meat. (At this point if you do not have time to cook the meat refrigerate for up to 24 hours.)
- When ready to cook, cover pan with aluminum foil (or an oven proof lid) and bake at 275º for 1 hour per pound.
- Remove meat from oven and carefully uncover as there will be steam under the foil.
- Take meat from pan and place on a large plate.
- When the meat is slightly cooled, cut the meat into long strips across the grain then take 2 forks and shred the meat removing any fat as you shred.
- At this point you can either freeze the meat or place bar b q sauce over the meat and refrigerate.
- Can be refrigerated up to 24 hours before using.
- When ready to use place in crock for at least another 1½ hours or in oven at 250º for 1½ hours.
- Carefully store the leftovers in the freezer and you can enjoy the bar b q brisket another day.