Honey's Three Day Baked Brisket - Recipe

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HONEY'S THREE DAY BAKED BRISKET

1ST DAY: Remove fat from brisket. Place meat in pan you will use to bake it. Sprinkle with meat tenderizer (generously), garlic salt, celery salt, seasoned salt, 3 tablespoons liquid smoke and 1/2 cup Lea & Perrins Worcestershire sauce. Cover with foil and refrigerate overnight.

2ND DAY: Bake, covered at 300 degrees until tender, 5 hours or so, depends on the size and tenacity of the brisket. Cool, then refrigerate overnight.

3RD DAY: Remove meat from pan and slice across the grain. You will get neater slices by slicing it when it is cold. You may discard the pan juices, or not, as you wish. If you retain the pan juices, remove any fat. Replace the sliced meat in the pan, cover with the following sauce, replace the foil covering and heat at 325 degrees for 1 hour.

BARBEQUE SAUCE:

1 1/2 tsp. brown sugar
1/2 c. catsup
1/4 c. water
1 tsp. celery salt
3 tbsp. butter
1/2 tsp. dry mustard
2 tbsp. Worcestershire sauce
Dash pepper
1 tbsp. Liquid Smoke
1/2 tsp. salt

Simmer until blended. This sauce doubles well. Use 1 1/2 teaspoons celery salt. One recipe makes about 1 cup. More may be needed to serve on the side.

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recipe reviews
Honey's Three Day Baked Brisket

· Oct 21 · #8572

BBQchef says:

What?! Remove the fat from the brisket!? Listen, leave the fat on (and turn the meat so the fat is on top). Your brisket will be so much more tender and juicy you won't believe they're the same meat. The fat will liquefy in the oven, running down over the meat during cooking. Trust me -- it's crucial to leave your brisket untrimmed.

· Mar 3 · #62960

Jan (North Carolina) says:

I have made this brisket many, many times but have found that leaving the fat on during the overnight in the refrigerator then baking makes a tastier brisket. On the 3rd day when you take it from the frig to slice, all the fat is in a big slab which you can lift off easily. Also, I have found on the first day, the only seasoning really necessary is plain salt, lots of it and the liquid smoke and it will taste amazing and so much easier. The leftover pan juices can be heated and served alongside the sliced brisket.

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