"Nelda Fey Style"
|3&1/2 lbs.||Beef Brisket, trimmed|
|3 Tbsps.||Liquid Barbecue Smoke®|
|3 Tbsps.||Worcestershire Sauce|
|18 ozs.||Barbecue Sauce|
Pour Liquid Smoke over meat and generously sprinkle both sides with Celery, Onion and Garlic Salts. Cover and refrigerate overnight.
Do not drain meat. Sprinkle with Salt, Pepper and Worcestershire Sauce. Cover with Barbecue Sauce (rinse bottle with a little water and pour over top).
Cover and bake at 250 degrees for 5 hours, basting every hour or so.
Remove from the oven and allow to cool 10 to 15 minutes. Remove the meat and slice thinly across the grain. Cover the slices with the sauce and serve.
Nelda Fey used an electric knife to slice it and that became my reason to buy my first electric knife.
Source: Nelda Fey Honea, my friend Keith's mother, from Rio Vista, TX.
Yield: 2 pounds
Nutrition Facts per Serving:
54g Fat (73.3% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
5 Lean Meat
7 1/2 Fat
1/2 Other Carbohydrates.
Copyright 2006-2022 by Keith Langeneckert. All rights reserved.