It's snowy, cold and Christmastime. So we'll be home long enough for the long baking time of this Williams family favorite.
The original story: Once, on a ski trip to Switzerland with the Wamplers, Liz put the brisket in the oven, then left to do some skiing with Bob. As sundown approached, they decided to ski down the other side of the mountain into Austria. Halfway back up the slope, the rope tow quit, stranding them on the wrong side of the mountain, in the wrong country! In those days before cell phones, they shelled out a small fortune for taxi fare to get home and salvage the brisket and arrived to find that the Wamplers had already gotten the management to let open the condo and turn off the oven. The brisket was, by all accounts, wonderful.
Ingredients:
5 lb beef brisket
garlic salt to taste
onion salt to taste
celery salt to taste
3 tbsp Liquid Smoke
1-2 bottles BBQ sauce (Note from Tony: a “tomatoey” sauce is best, but make sure it’s not too sweet)
rolls (hoagies work best, given that brisket is sliced into strips)
Instructions:
Preheat oven to 275°.
Place brisket in a shallow pan. Season, then sprinkle with Liquid Smoke. Cover with foil and bake for 5 hours. Remove from oven and pour off any liquid, since it will be mostly Liquid Smoke.
Chill brisket. Get oven back to 275°. Cut brisket in slices a bit less than 1/4” thick, and layer them in a pan, covering each layer with BBQ sauce. Cover with foil and cook for 1 hour. Serve on rolls.
Serves 8-10
No comments:
Post a Comment