Steinbrock Thanksgiving Beef Brisket

By: From 580's Bruce Steinbrock
By: From 580's Bruce Steinbrock

Ingredients

NOTE FROM BRUCE: This is a meal we often had at both Thanksgiving and Christmas - my parents weren't big turkey fans (or chicken for that matter) so Brisket was always a main dish. We usually had tossed salad, green bean casserole and fresh rolls to complete the meal. I always remember the smell of brisket cooking in the oven - it filled the house. But mostly it was just the time around the table sharing stories and great laughs with my 4 siblings and my parents.

So here goes:

1 - 3 to 4 Pound Brisket
2TBS Liquid Smoke
1TSP garlic salt
1TSP onion salt
2TSP celery seed
1 1/2 TSP Salt
2TSP Worcestershire Sauce
2TSP pepper

Directions

Mix ingredients in a foil pan or roasting pan and then place brisket in, flipping so each side receives some of the mixture. Cover and place in refrigerator overnight.

The next morning place in the oven at 300-degrees for 5 hours - serve and enjoy! Happy Thanksgiving from Bruce, and Chef Alli!
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