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Have you made Barbecued Beef Brisket From The Smoker?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Barbecued Beef Brisket From The Smoker

Date Added: December 03, 2009

Ingredients:

4 Pounds Beef Brisket or pot roast
1/2 Cup Barbecue Sauce (your favorite)
1/4 Cup Worcestershire Sauce recommended (1-2)
1 Teaspoon Liquid Smoke opt'l
1 Teaspoon Garlic Powder up to 3
1 Teaspoon Onion Powder -=OR=- finely ground onion flakes
1 Teaspoon Pepper to taste
1/2 Teaspoon Celery Salt optional
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Directions:

1. Trim fat off brisket.

2. Combine barbecue sauce, Worcestershire sauce and liquid smoke.

3. Place brisket on center of a large piece of tin foil.

4. Pour barbecue sauce mixture over both sides of brisket.

5. Combine remaining ingredients and sprinkle over both sides; wrap brisket tightly with two more sheets of tin foil turning the wrap 90 degrees after each wrapping.

6. This will help keep the juices from seeping out.

7. Refrigerate over night turning over at least once.

8. Remove from refrigerator at least 2 hours before smoking.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Malt, Garlic, Fructose Malabsorption, Celery, Beef, Onion allergies.
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