Thursday, February 20, 2014

This is why you should plan ahead!

Last year we purchased a quarter of a cow.  I was sooo sure that we would go through that in a years time...well this last year has flown by and we still have quite a bit of meat in the deep freezer.  So I pulled the brisket out of the freezer because the sky is getting dark and it's gonna no grilling!  I found a recipe I wanted to try (click here) and I realized that making a brisket is an easy 24 hour process!  I used my microwave's defrost mode to get it started defrosting and gathered the rest of my ingredients.  I did not follow the recipe exactly, I substituted a lot of the seasonings.  I used onion powder, celery salt, Durango Hickory Smoked Salt, minced garlic and a secret ingredient.

Every recipe I read said to line the pan with foil, and I used three layers to make sure that cleanup would be easy.

< Meat goes in the pan

Then cover with liquid smoke >

and sprinkle on the rest of the seasonings.

then cover with foil and let it marinade overnight...the next day pour off the liquid smoke and add a few dashes of Worcestershire sauce. And by a few dashes I mean cover it with liquid.

This gets put in the oven at 250 for six hours, I cooked mine from 8:30am till 4pm, 7 1/2 hours total

The original recipe says to  pull the foil off, pour a bottle of BBQ sauce on it and bake it for another hour . But I didn't want BBQ, so I left it off and as I stated before, it was baking for over seven hours.
So yummy I couldn't stop tasting this!!!
I used the liquid that was left from baking it as a gravy, and served this delicious meat with mashed potatoes, corn and toast.