I grew up eating this dish made by my mom. We absolutely loved to smell it all day long while it was cooking! You can marinate this overnight if you want. I don't always plan that far ahead.
1 small brisket (3-4 pounds)
1 small bottle liquid smoke
garlic powder
onion powder
salt
Season both sides with salt and powders. Place in a foil lined casserole dish. Pour liquid smoke over. Cover and seal with lots and lots of foil. (You want this REALLY tight). Bake all day at 225.
(I usually put it on about 8:00am for dinner at 6:00pm).
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