Cover brisket with 1/2 bottle liquid smoke. Cover and refrigerate over night.
Add 1 cup water and cook at 300 degrees for 5 hours.
Drain and slice.
Place in glass dish. Cover with sauce and bake uncovered at 350 degrees for 30 minutes.
Sauce:
1 c bbq sauce
1 (8 oz) can tomato sauce
1/2 c brown sugar
1/2 t vinegar
dash of worchestershire sauce
Mix and heat until sugar is dissolved.
Kaye Macdonald
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