Vicki’s Barbecued Brisket
Serves 16-20. Recipe is by Vicki Brooks, of Baton Rouge.
2 tsps. Tony Chachere’s Original Creole Seasoning
1 tsp. celery salt
1 tsp. garlic powder
1 tsp. onion powder
Market trimmed brisket (about 8 lbs.; trim excess fat)
1 (4-oz.) bottle Figaro’s Liquid Smoke Marinade
1 (12-oz.) bottle Worcestershire sauce.
2 cups Bull’s Eye Original or Hickory-Flavored BBQ Sauce
1. Combine Tony Chachere’s seasoning, celery salt, garlic powder and onion powder; rub over meat thoroughly.
2. Pour Figaro’s Liquid Smoke Marinade and Worcestershire over meat. Cover tightly with foil. Marinate all day or over night. Bake at 275 degrees for 8 hours. Don’t discard marinade. Allow to cool. Refrigerate meat and marinade; skim excess fat.
3. Slice brisket ¼ inch thick and 3 inches in length. Return reserved marinade and sliced meat to pan, cover with barbecue sauce. Seal tightly with foil. Bake at 350 degrees for 1 hour. Serve on buns.