A Brisket to Die for!

Ahhh… the aroma alone is enough to cook this.



Anytime I want to put a smile on my family’s face I make it.


The thing is, it doesn’t get any easier than this!

Gather up you ingredients.




* Just an itty bitty tip. Please insure that your roasting pan is deep enough to hold the drippings. If not, the possibility of catching your stove on fire is highly likely. Then learning that flour DOES NOT put out grease fires, but in fact fuels them. You will end up standing outside your home in your PJ’s{no makeup} as you meet your new neighbors and discuss the methods that your local fire department are using. Only then to clean up the aftermath on just how far a fire extinguisher can reach. But, not that I would know that, no sir!

The Brisket

5-6 lbs brisket WITH FAT
Liquid Smoke
Salt
Pepper
Celery Salt
Paprika
Nutmeg
Parsley flakes
Garlic powder or salt


Sprinkle and rub all ingredients onto both sides of the brisket refrigerate overnight. Cook in a preheated oven at 300*. Fat side needs to be placed fat side up. This allows all the wonderful flavors to drip through your brisket. Bake uncovered for the first hour then cover with foil for the remaining cooking.


Remove and let stand for about 30 minutes. Trim off fat and enjoy.



Taking a double look at the picture below, I promise this is not an alligator head!

Looking for more great recipes visit these other great blogs.
Beauty and Bedlam - Tempt my Tummy - Estimated cooking time is about 4-5 hours for a 5-6 lb brisket. I tend to bake about a 10 lb brisket for around 7 hours. I shred up what we don’t eat mix with BBQ sauce and freeze. Makes for great chopped BBQ brisket sandwiches.