Kathy Pitts' Brisket

Serving Size : 1   
Categories : For Beef *Marinades

Amount Measure Ingredient -- Preparation Method
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3 pounds brisket -- trimmed of almost [1.5 kg] -- all fat and silvery -- covering
3 tablespoons liquid smoke marinade -- (we used Figaro's)
3 tablespoons Worcestershire sauce
1 serrano pepper -- seeded and cut into fine slivers
3 the white part of 2-3 green onions -- cut into fine -- slivers
lots of paprika -- lemon
pepper for a barbecue rub

Marinate the brisket in a mixture of the liquid smoke and Worcestershire sauce for 2-3 hours. Remove from the marinade, and cut slits all over the exterior of the meat. Insert slivers of onion and serrano pepper in the slits.

Cover the brisket with a VERY liberal coating of paprika and lemon pepper. Wrap securely in heavy duty aluminum foil (use a drug-store wrap to prevent leakage).

Place the brisket in an ovenproof rimmed dish (we used our trusty cast iron skillet) and place in a preheated 250 degree (F) oven for at least 16 hours.

After the first 12-14 hours, you may unwrap the brisket briefly, and ladle out some of the accumulated juices for use in your own homemade barbecue sauce.