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BBQ Beef Brisket

From Our Kitchen


3 oz (85ml). bottle liquid smoke
5 to 6 lb (2.5kg) beef brisket
1 litre bottle BBQ sauce
1 tsp. celery salt
1 tsp. onion salt
1 tsp. garlic salt
salt and pepper to taste
Worcestershire sauce
corn-flour to thicken gravy if desired.


Mix liquid smoke celery, onion, and garlic salt in a bowl. Here meet tenderizer can be used, I like to use plain old egg white in my marinades. The egg white enzymes help tender meet. Cover your beef brisket with mixture ensuring all areas are well coated. Mixture can be applied with a brush or rubbed in with clean hands. Cover your beef in an air tight container and leave over night.

6 hours before dinner (or lunch) pre heat the oven to 275ºF. Sprinkle both sides of beef with salt, pepper and a little Worcestershire sauce. Bake your beef for 5 hours in a covered baking dish. Uncover meat and pour about ½ bottle (500ml) BBQ sauce over it and continue baking for another 1 hour uncovered.

Remove meat from the baking dish and set aside. Skim any fat off the surface of the remaining juices. To thicken the juices make a paste with a little of the remaining juices (½ cup 500ml) before adding to a hot pan with all the beef juices. Simmer and stir, more cornflour may be need depending the quantity. Add more BBQ sauce to the gravy if you wish. Allowing the brisket to cool before slicing and serving.

When slicing any roast style dish its always good to go against the grain of the meet. Salad and mash potatoes are good compliments to this meal.