BONELESS BRISKET
Basic Marinade:
2 teaspoons salt
3 bottles Soy sauce
2 small cans pineapple juice
1 boneless brisket
1 small bottle Italian dressing
1/2 cup brown sugar
1 bottle Worcestersire
Lemon pepper
1 Tbsp. garlic powder
Marinate at least 24 hours. Wipe dry. Place brisket on broiler pan. Season with lemon pepper and garlic powder. Cook at 275°-300° until 2/3 done. take out brisket and place on barbeque pit over low burning coals. Be sure to soak some hickory chips in water for approximately 3 hours and add to coals just before putting brisket on. You will have to watch this closely for 10-15 minutes because fat on the brisket will cause coals to flame. Once the brisket is browned on both sides wrap in foil and cook on pit for remainder of time. (Figure 30 minutes/ pound.). Be sure to save juice which collects in the foil to pour over the sliced brisket. Marinade can be stored in refrigerator and used several times for any kind of beef-also a tool Barinas for venison. (Serves 12-15)
3 bottles Soy sauce
2 small cans pineapple juice
1 boneless brisket
1 small bottle Italian dressing
1/2 cup brown sugar
1 bottle Worcestersire
Lemon pepper
1 Tbsp. garlic powder
Marinate at least 24 hours. Wipe dry. Place brisket on broiler pan. Season with lemon pepper and garlic powder. Cook at 275°-300° until 2/3 done. take out brisket and place on barbeque pit over low burning coals. Be sure to soak some hickory chips in water for approximately 3 hours and add to coals just before putting brisket on. You will have to watch this closely for 10-15 minutes because fat on the brisket will cause coals to flame. Once the brisket is browned on both sides wrap in foil and cook on pit for remainder of time. (Figure 30 minutes/ pound.). Be sure to save juice which collects in the foil to pour over the sliced brisket. Marinade can be stored in refrigerator and used several times for any kind of beef-also a tool Barinas for venison. (Serves 12-15)
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