Post by redsimms on Oct 25, 2005 6:59:11 GMT -5
1-4 to 5 lb. boneless beef brisket
1/4c.-coarsely ground black pepper
Marinade:
2/3c.-soy sauce
1/2c.-white vinegar
1 Tbsp.-ketchup
1 tsp. paprika
1 clove-garlic
1/4c.- Louisiana hot sauce (the only brand)
Spread pepper on wax paper. Place beef over this and press down. Turn over with hands and press pepper into meat. Place meatin shallow dish. Pour marinade over meat, cover and refrigerate overnight, turning meat occasionally. When ready to cook, remove meat from marinade and wrap tightly in foil. Place in a shallow pan and bake at 250 degrees for 4 1/2 to 5 1/2 hrs or more depending on the size of the brisket. Slice across the grain in thin slices.
This is also good the next day for sandwiches. You can also add more hot sauce to the marinade for a little more spice but the original recipe is not spicey.
If you follow this to the tee it will be the best brisket you ever eat if you try and cook it any quicker it will be ok for new soles on your boots trust me
1/4c.-coarsely ground black pepper
Marinade:
2/3c.-soy sauce
1/2c.-white vinegar
1 Tbsp.-ketchup
1 tsp. paprika
1 clove-garlic
1/4c.- Louisiana hot sauce (the only brand)
Spread pepper on wax paper. Place beef over this and press down. Turn over with hands and press pepper into meat. Place meatin shallow dish. Pour marinade over meat, cover and refrigerate overnight, turning meat occasionally. When ready to cook, remove meat from marinade and wrap tightly in foil. Place in a shallow pan and bake at 250 degrees for 4 1/2 to 5 1/2 hrs or more depending on the size of the brisket. Slice across the grain in thin slices.
This is also good the next day for sandwiches. You can also add more hot sauce to the marinade for a little more spice but the original recipe is not spicey.
If you follow this to the tee it will be the best brisket you ever eat if you try and cook it any quicker it will be ok for new soles on your boots trust me