Sambo's Brisket

Sambo wrote:Sam's Brisket

Ingredients
Brisket – any size
Favorite BBQ sauce
Liquid smoke or Claude’s brisket marinade

Utensils
turkey roasting pan
turkey baster ( squeeze bulb type)
empty pint jar
Electric knife preferred

Start with a brisket - any size does not matter
Trim as much fat off as you can – throw it away
Place brisket in the pan and fill with water to about ¾ full - pour about 1/4 bottle of Claude’s over the brisket or 3 table spoons of liquid smoke
Place in oven at 225 degrees over night (8 to 10 hours) I have done up to 12 hours no problem
Remove from oven, remove from pan and place on cutting board – leave drippings in the pan for now.
Take a large spoon and scrape any and all fat away – discard
Slice brisket into approximately ½” slices across the grain –
Place the sliced meat in a deep large pan (cobbler pan) –
Now take the baster and suck the juice from the bottom of the drippings (this way you get none of the liquid fat) and place in the pint jar, fill about ¾ way full. Now fill the rest of the jar with your favorite BBQ sauce (I use KC Masterpiece). Shake well and pour over the sliced brisket in the deep pan. Cover with foil for 1 hour in oven at 250 degrees.
Remove – ready to serve as a dish or place on butter toasted buns.
Additional Sauce can be made using ½ dripping and ½ BBQ sauce – this tones down the BBQ sauce and gives it a better flavor.
ENJOY