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Mom's BBQ Brisket

I'm originally from the Kansas City area and if there is one thing I really miss (other than my family of course) it's the good barbecue. Growing up my mom always made a really good and tender BBQ brisket, it's great for feeding a group and seemed to be what we would always have when we had company over. It has to cook awhile but it's very hands off, freeing you up to cook the sides or do some last minute cleaning. Just like my mom, I love making and enjoying this meal with friends, or it works  if I just want to cook once and have food for the two of us for an entire week. You can eat the brisket on it's own or make a sandwich out of the meat.

My mom decided to prepare a brisket before driving down from New Jersey to Lake Norman on our vacation last week. It worked out perfect because the last thing any of us wanted to do after flying or driving down and getting settled into the house was cook. It freed us up to go out on the boat and still have a delicious dinner prepared. We had the brisket with these easy grilled polenta cakes and grilled asparagus. Keep reading for my mom's Kansas City BBQ Brisket recipe.

For Brisket
3-4 lb brisket (well trimmed)
1 tablespoon liquid smoke
1 teaspoon garlic salt
1 teaspoon onion salt
2 teaspoons celery seed
1 1/2 teaspoons table salt
2 teaspoons Worcestershire sauce
2 teaspoons ground pepper
2 tablespoons soy sauce

For BBQ Sauce
3 tablespoons brown sugar
1/2 cup ketchup
1 teaspoon dry mustard
dash of nutmeg
1 tablespoon lemon juice
3 drops Tabasco sauce
1 tablespoon soy sauce

Combine liquid smoke, garlic salt, onion salt, celery seed, table salt, Worcestershire sauce, pepper, and brisket in baking dish and let stand at least 4 hours (overnight is better). Cover baking dish in foil and bake at 300 degrees with marinade still over it for 3 1/2 half hours. Meanwhile make barbecue sauce by combining brown sugar, ketchup, dry mustard, nutmeg, lemon juice, Tabasco and soy sauce and refrigerate until needed. Remove foil, add BBQ sauce, and cook for another hour.


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