Vicki Meyer Adrian
Buhler, Kansas
4-6 lbs. (or more) brisket, trimmed
2 T. liquid smoke
5 oz. soy sauce
1 T. vinegar
1 tsp. garlic powder
1 can beef broth
1/4 c. Worchestershire
Mix all ingredients except brisket. Place brisket in an oven cooking bag and pour in marinade. Use twist tie to close. Marinate in refrigerator overnight. Cut 3 small slits in top of cooking bag. Bake at 250 for 8-10 hours. Let cool some before removing any remaining fat. Slice or shred and place meat in a zip lock bag. Refrigerate meat juices until fat rises to the top and remove fat. Pour reserved juices over the meat and store in a zip lock bag until ready to serve. I make this ahead of time and refrigerate or freeze until serving day. Put cooked meat and juices into a lined Crock Pot and reheat until ready to serve. Delicious!
We have served this Beef Brisket several times for Events at Adrians, and just featured it in our recent Southern themed menu for our 2011 Spring Open House. It is a great choice for a make ahead recipe and can be easily frozen to serve later.
We LOVE to hear from you! Please leave a comment in the box below. We recently served this at Adrians Spring Open House along with a full Southern Lunch of
Beef Brisket, Original Beer Bread Company Beer Bread, Marie Callendars Corn Bread, Brookville Cole Slaw & of course “Pig-Pickin’ Cake” for dessert.
Adrians Boutique
118 N Main, Buhler, KS
620-543-6488
adrians@buhlerks.net
Adrians Boutique 
[…] box below. We recently served this at Adrians Spring Open House along with a full Southern Lunch of Beef Brisket, Original Beer Bread Company Beer Bread, Marie Callendars Corn Bread, Brookville Cole Slaw & of […]