This recipe transforms a lean cut of beef into an incredibly tender and flavorful main course. The brisket is marinated in a mixture of liquid smoke and Worcestershire sauce to infuse deep savory notes before being stuffed with sharp green onions and spicy serrano peppers. Wrapped tightly in foil, it bakes low and slow for sixteen hours, allowing the connective tissues to break down completely. The result is meat so tender it falls apart with a fork, infused with the melted flavors of the aromatics. A quick homemade barbecue sauce made from the cooking juices adds a tangy, sweet, and spicy finish. Perfect for a relaxed weekend meal or a special gathering where you want impressive, home-style comfort food without the hassle of outdoor smoking.
Kathy Pitts Brisket
Description
This recipe transforms a lean cut of beef into an incredibly tender and flavorful main course. The brisket is marinated in a mixture of liquid smoke and Worcestershire sauce to infuse deep savory notes before being stuffed with sharp green onions and spicy serrano peppers. Wrapped tightly in foil, it bakes low and slow for sixteen hours, allowing the connective tissues to break down completely. The result is meat so tender it falls apart with a fork, infused with the melted flavors of the aromatics. A quick homemade barbecue sauce made from the cooking juices adds a tangy, sweet, and spicy finish. Perfect for a relaxed weekend meal or a special gathering where you want impressive, home-style comfort food without the hassle of outdoor smoking.Ingredients
Directions
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In a large bowl or zip-top bag, combine the liquid smoke marinade and Worcestershire sauce. Add the brisket, ensuring it is fully submerged. Marinate for 3-4 hours, turning occasionally.
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Remove the brisket from the marinade and pat dry. Using a sharp knife, cut several shallow slits into the meat.
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Insert the thin strips of green onions and serrano chili peppers into the slits in the brisket.
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In a small bowl, mix together the lemon pepper seasoning and sweet paprika. Rub this mixture liberally over the entire surface of the brisket.
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Wrap the brisket tightly in heavy-duty aluminum foil, sealing it completely like a package.
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Preheat the oven to 250&# 194;°F (120ðC). Place the foil-wrapped brisket in a rimmed baking dish or cast-iron skillet.
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Bake for 16 hours. The meat should be extremely tender and falling apart.
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About an hour before serving, carefully open the foil package. Reserve the juices that have collected inside.
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In a saucepan, combine the reserved brisket juices, ketchup, additional liquid smoke, garlic powder, vinegar, Tabasco, and brown sugar.
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Simmer the sauce mixture over medium heat for 10-15 minutes until slightly thickened and flavors are blended.
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Slice or shred the brisket and serve with the homemade barbecue sauce.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1194.0kcal
- % Daily Value *
- Total Fat 77.2g119%
- Saturated Fat 31.8g159%
- Cholesterol 322.3mg108%
- Sodium 308.7mg13%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 122.6g246%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a more pronounced smoky flavor, consider cold-smoking the brisket with hickory or mesquite chips for 30 minutes before baking, if you have outdoor equipment available.
The brisket must be cooked low and slow (16 hours at 250ðF) to break down the connective tissues and achieve a fork-tender texture. Do not rush this process by increasing the temperature.
If using a very lean brisket, ensure it is well-sealed in foil to prevent drying out during the long cooking time.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day.
Adjust the amount of serrano peppers based on your preferred heat level. Remove seeds for less heat.
