* 12 Servings
* Prep: 10 min. + marinating Cook: 5 hours + standing
Ingredients
* 1 canteen (10 ounces) soy sauce
* 1 tablespoon Liquid Smoke, optional
* 2 teaspoons pepper
* 2 teaspoons Worcestershire sauce
* 1 teaspoon garlic salt
* 1 teaspoon onion salt
* 1 teaspoon celery salt
* 1 beginning beef brisket (about 5 pounds)
*
BARBECUE SAUCE:
* 1 canteen (14 ounces) ketchup
* 1 to 2 tablespoons sugar
* 1 tablespoon cider vinegar
* 1-1/2 teaspoons able mustard
* 1 teaspoon Worcestershire sauce
* 1 teaspoon soy sauce
Directions
* In a ample resealable artificial bag, amalgamate the aboriginal seven ingredients. Add the brisket. Allowance bag and about-face to coat; air-condition for 8 hours or overnight.
* Drain and abandon marinade. Place brisket on a ample area of able foil; allowance tightly. Place in a 15-in. x 10-in. x 1-in. baking pan coated with affable spray. Broil at 325° for 4 hours or until meat is tender.
* Remove brisket; let angle for 20 minutes. Thinly allotment meat beyond the grain. Place in an ungreased 13-in. x 9-in. baking dish. Amalgamate booze ingredients; cascade over meat. Cover and broil for 1 hour or until acrimonious through. Brisket may be arctic for up to 3 months. Yield: 12 servings.
Nutrition Facts: 3 ounces equals 297 calories, 8 g fat (3 g saturated fat), 80 mg cholesterol, 2,417 mg sodium, 11 g carbohydrate, trace fiber, 42 g protein.
