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Brisket--Pat Cypher's: Submitted by: Pat Cypher | Date Added: 13 Sep 2011
Listed in: Meat / Beef

4 pounds brisket
onion powder
garlic powder
celery salt
4 Tablespoons Wrights Liquid Smoke
Open Pit Old Hickory Sauce

Cooking Instructions

1) Sprinkle the brisket with onion, garlic and celery salt. Add Liquid Smoke and rub over both sides of meat. Cover and refrigerate overnight.

2) Bake at 200F in covered pan for 6 to 8 hours or until tender. Refrigerate overnight. Slice, arrange in pan, cover with Hickory sauce.

3) Bake at 350F uncovered for 1 hour.

NOTE: Pat's recipe called for onion and garlic SALT.

Pat Cypher

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