The Healthy My Ass Cookbook

Rainbow Line

Oven Barbecued Brisket

"Nelda Fey Style"

Ingredients:

3&1/2 lbs. Beef Brisket, trimmed
3 Tbsps. Liquid Barbecue Smoke®
  Celery Salt
  Onion Salt
  Garlic Salt
  Salt
  Pepper
3 Tbsps. Worcestershire Sauce
18 ozs. Barbecue Sauce

Directions:

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.

Notes:

Nelda Fey used an electric knife to slice it and that became my reason to buy my first electric knife.

Other Information:

Source: Nelda Fey Honea, my friend Keith's mother, from Rio Vista, TX.

Times:
Preparation: 0:20
Roast: 5:00
Total: 20:00

Yield: 2 pounds
Servings: 8

Nutrition Facts per Serving:
673 Calories
54g Fat (73.3% calories from fat)
35g Protein
9g Carbohydrate
1g Dietary Fiber
145mg Cholesterol
721mg Sodium.

Exchanges per Serving:
5 Lean Meat
7 1/2 Fat
1/2 Other Carbohydrates.

Rainbow Line

Copyright 2006-2022 by Keith Langeneckert.  All rights reserved.  http://www.KeithLangeneckert.com/