We were living our Lubbock, Texas years. Our dinner group years. Memorable menus! One outstanding dinner was a barbecue--an indoor barbecue.
(We also served kielbasa, hence the pig napkins.)
One never knows where our conversations in this group will go. Saturday brought out the kid in us and memories of long ago cowpokes and their gals. Soon, we were humming along with Roy and Dale. And, all too soon, it was time to say adios and happy trails until we meet again.
Barbecued Beef Brisket
4-6 pound fresh brisket
Liquid smoke (usually where the barbecue sauces)
2 cups ketchup
1/4 cup dark brown sugar
3 tsp liquid smoke
1/2 cup Worcestershire sauce
Put all the sauce ingredients into a large saucepan and simmer, stirring, until the sugar dissolves.
For the brisket:
1. Sprinkle both sides of the meat with the garlic salt, onion salt and the liquid smoke. Wrap the brisket in heavy-duty foil and marinate in the refrigerator for 24 hours.
2. Uncover and pour 1/2 the sauce over the meat. Cover tightly and place in a roasting pan.
3. Roast at 250 to 300 degrees for 5 to 6 hours.
4. To serve, cut across the grain.
5. Pass the rest of the sauce separately.
NOTE: I usually roast the brisket before the day it will be served. To reheat, wrap it in foil and heat it in a 250 degree oven for about 45 minutes.