Beef, Main Dishes

Kansas City Brisket

  • 1 (5 lb) Beef briskets
  • 1 tablespoon Tenderizer
  • 2 to 4 tablespoons Liquid Smoke
  • 2 teaspoons Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Celery salt
  • 1 teaspoon Onion salt
  • 1 teaspoon Garlic salt
  • 1 teaspoon Nutmeg
  • 1 teaspoon Paprika
  • 1 cup Brown sugar
  • 2 tablespoons Worcestershire sauce

    • The night before cooking, sprinkle brisket with tenderizer, Liquid Smoke, salt,pepper, celery salt, onion salt and garlic salt. Wrap in aluminum foil and refrigerate overnight.

    The next day add nutmeg, paprika, brown sugar and Worcestershire. Wrap well with aluminum foil — thisis important. Cook 5 hours at 275ºF.

    Slice thin on the diagonal. Serve with homemade barbecue sauce and buns.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by William Coughenour of Nixa, MO. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!